Thursday, December 3, 2009

Braised Cabbage

Recorded 1-03-07 (at long last)
1 small head of green or red cabbage (about 2-1/2 lbs),
  quartered, cored, and cut into 1 inch pieces

1/3 cup low-fat soft margarine
salt, pepper, paprika
Put cabbage in a large skillet, cover half way with water and salt lightly. Cover and bring to a moderate boil. Boil 8 minutes and drain well in a colander. Return to pan over medium-low heat, add margarine and seasonings to taste. Mix and braise uncovered slowly about 12 to 14 minutes until tender, turning occasionally.

Good as a side to many dishes. Can be added to vegetable soups or used in veggie burritos or added to buttered egg noodles.

Serves 6


  1. Try adding onions (says the onion farmer's daughter) and some crushed red peppers.


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