SMOTHERED CABBAGE

SMOTHERED CABBAGE

Hi there all you Galley Folks.  Fall is definitely in the air these days.  It’s dark when I wake in the morning, I now have to put on my slippers when getting out of bed (which is a hard transition for this barefoot gal) and a couple of days I have even started up our little fireplace just to take the chill off the air.  My daughter and family have now moved back to their place in the city for the kids to start school, which means we have vacated our full-time camper living to return to our house.

This all brings me to the inspiration for today’s recipe.  My daughter left a very large cabbage in the refrigerator…among other things of course…and I got to thinking autumn comfort food.  Also, as you have no doubt noticed, food prices are beginning to climb.  Damn pandemic! So with thoughts of  cold weather and economy …this lowly cabbage gave birth to some very tasty dishes that I am excited to share with you.

I didn’t even use a food processor for this (but of course you could), simply to keep it low tech. I quartered the cabbage, then sliced thinly, turning as I went until I reached the core, which I discarded.

For today I’ll begin with a big pot of braised cabbage.  It takes more time than I would normally do for simple galley recipes but I promise you it will be well worth your effort because a pot of smothered cabbage can be transformed into not one, but three delicious meals…all three of which were super easy once the cabbage was cooked.  An additional advantage of this large quantity is that it can also be frozen in portions for future meals. See Galley Kat Notes in recipe card below for how much to portion for each (and yes, wink wink, there could be a new Omnia recipe coming to you very soon for all of you stove top cookers)

I’ll return next week to post the first of the three so grab yourself a cabbage and get braising.  In the meantime here are some of my favourite recipes using cabbage.  Super easy, super tasty and oh so economical.

MELINA’S HALUSKI

PRESSURE COOKER UNSTUFFED CABBAGE ROLLS

BACON BRAISED CABBAGE with BLOOD ORANGE VINEGAR

CORNED BEEF, CABBAGE & POTATO HASH

NOT-SO-NOODLEY TUNA CASSEROLE

…peace and love…

Smothered Cabbage

Course Side Dish
Servings 12 Cups
Calories 32kcal
Author www.seasaltgalleykat.com

Equipment

  • large saute pan with lid
  • food processor (optional)

Ingredients

  • 1/2 Cup olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 cabbage cored and sliced
  • salt and pepper to taste
  • 1 Tbsp red wine vinegar cider vinegar works very well too

Instructions

  • Add oil to pan and heat until the oil begins to shimmer.
  • Add onion and saute until it caramelizes and turns a golden brown.
  • Add garlic and cook just until garlic begins to colour
  • Add cabbage, stirring to mix well with the oil and continue to saute until the cabbage starts to wilt
  • Add vinegar and season with salt and pepper. Reduce heat to low, cover and cook for about 90 minutes or until the cabbage is tender. Stir from time to time.

Galley Kat Notes:

This makes about 12 cups of braised cabbage.  I portioned 4 cups for each of my three recipes.  It stores well refrigerated for the week but can be frozen for later use.

Nutrition

Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 102mg | Potassium: 148mg | Fiber: 2g | Sugar: 3g | Vitamin A: 97IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 1mg

 

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