Cream-Braised Cabbage with Lemon and Shallots

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Appears in Cook's Illustrated September/October 1996

A quick braise-sauté creates cabbage that is crisp-tender and flavorful.

SERVES 3 to 4

TIME 15 minutes

WHY THIS RECIPE WORKS

We set out to find the best cabbage recipe, one that would produce crisp-tender and flavorful cabbage. After blanching, steaming, and sautéing without success, we tried braising in cream and found our ideal. We could finally taste a subtle ...

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