by fiveandspice
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by Sarah Shatz
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by Sarah Shatz
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by emmanation
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by BlissfulBaker
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by fiveandspice
A&M's Testing Notes:
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Expand1 medium green cabbage, cored and thinly sliced Ask a question about this ingredient
1 medium yellow onion, finely chopped Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1 tablespoon (heaping) grated fresh ginger Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
3/4 cups heavy cream Ask a question about this ingredient
salt and freshly ground black pepper to taste Ask a question about this ingredient
In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
Ask a question about this stepStir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
Ask a question about this stepTurn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.
Ask a question about this stepYour dinner sounds divine! And perfect in a chilly April. I'm so happy you enjoyed it so much.
I only had whole milk (and a bit of half and half) and it still turned out delicious!! Also, I brought the leftovers to work with me the next day and it was still delicious!
Wonderful! I'm glad you liked it.
This recipe makes me look forward to the cabbage in my CSA box. Just used the last of my cabbage tonight to make this, and I'm a little sad that I won't see it again for another 8 months!
That's so great! I love hearing about cabbage converts! I'm glad the last of your cabbage was used with a bang. :)
Wow...incredible dish! My 4.5 yr old son couldn't get enough of it. He finished most of it within one meal!
Oh yay! That makes me SO happy to hear!
Loved this! Used olive oil instead of butter and half-and-half instead of cream and it was heavenly!
Awesome! Glad you enjoyed it!
Thank you for this lovely, simple recipe. I used coconut milk (lowfat) and walnut oil to make a vegan version of this that was off the chain delish.
Oh wow! I can't believe I hadn't already thought to try this with coconut milk. Yum! I'm happy to hear it worked out so well for you!
thanks for posting - i was just wondering if coconut milk would work!
i made this tonight and yes--totally amazing. the ginger adds a gentle warmth, and the cabbage and onion become sweet and caramelized and soft. i, too, have lots of CSA cabbage--i used green this time but i have a purple one too that i think i will use to make this again, funny colors be damned. thanks fiveandspice!
That's great! Thank you so much for letting me know! And, though purple cabbage looks funny prepared this way, it does taste wonderful. So go for it!!
I made this tonight - SO yummy! I am actually thinking about going back to the fridge and snacking on the leftovers. I added a squeeze of lemon at the end. Delicious.
Oh, I love the sounds of that dash of lemon at the end!
I made this last night, having no expectations; I just wanted to use up a half head of green cabbage. It turned out to be FABULOUS; the ginger was very subtle, not in your face. Even my husband, who said he didn't want a second helping, nevertheless spooned out and ate everything left in the pan. I halved the recipe, and used evaporated milk instead of cream. Very doable for a week night when I started cooking at 8 pm! And I don't think the recipe is so bad nutritionally, since a lot of the cream evaporates, and 2T of butter for 4-6 servings isn't so much. Thank you for a great recipe.
Thank you! :)
We made and enjoyed this recipe last night. But we know why: there is a ton of butter and cream in it. So if you are suspicious about why this recipe is so good, that's the answer. Maybe it should be called "Unsurprisingly Delicious Cabbage with Tons of Butter & Cream."
If we make this again we may leave out the cream altogether.
I am glad you enjoyed it! It is true, there are few things with lots of butter and cream in them that aren't fairly delicious, but as I mentioned in the headnote, my husband called it "suspiciously delicious" and I thought that was just such a funny and catchy sounding phrase, I entitled the recipe with it. (And I do like to think that the ginger and the technique of browning the cabbage first add a little something beyond what you'd get if you just combined cabbage with butter and cream!) This is how I made it and enjoyed it, but it is absolutely your prerogative to live out the cream if you wish. Part of the fun of recipes is adapting them so they suit you to a T!
Oh yum! Fabulous. Must be the ginger... I subbed evaporated whole miik for the cream (as is my wont when I'm feeling porky...) - worked just fine. Thanks for a great recipe!
The ginger is definitely a "secret ingredient" here! I'm so glad you liked it!
This is delicious! Now I wish I had bought a bigger head of cabbage. Oh well, next time then. I'll definitely be making this recipe again!
What a compliment! Any recipe that makes you want a bigger cabbage is a good recipe, eh? :)
This simple cabbage dish is fantastic. I served it with pork tenderloin medallions with apples and thyme and roasted fingerling potatoes. My BF who is a very slow eater, finished before me and had seconds.
I'm so happy to hear that! (also, sorry for my slow response - I'm not receiving any notifications from food52 anymore, and have no idea when people comment on my recipe!)
I made this for dinner tonight to go along with some leftover roast pork. It was fantastic! I loved the complexity of the dish from browning the cabbage, and you're right when you say that the cream just practically melts everything together. I realized a few minutes before I started that I didn't have any heavy cream (which is a rare, rare thing in my kitchen!) so I stirred some creme fraiche and half-and-half together. Worked well! I also added a splash of sherry vinegar at the end. Thanks so much for a lovely recipe!
By the way, I'm eating this now as leftovers, and I think it's even better the second day! Definitely a good make-ahead dish.
I started out with a recipe for beet and cabbage slaw, but I screwed up-- I didn't read carefully and I missed the part about roasting the beets BEFORE I grated them and mixed them in with the shredded cabbage. So I looked around for something to do with my cabbage and beets, and I settled on this recipe. I wasn't sure how it would turn out, but I had nothing to worry about. It was delicious! Thanks for sharing the recipe!
That's so great to hear! A) I'm very happy supper was saved, and B) I'm definitely going to try making this with added beets the next time I cook it. I love the sound of that! I bet it was an interesting color, hehe.
I started out with a recipe for beet and cabbage slaw, but I screwed up-- I didn't read carefully and I missed the part about roasting the beets BEFORE I grated them and mixed them in with the shredded cabbage. So I looked around for something to do with my cabbage and beets, and I settled on this recipe. I wasn't sure how it would turn out, but I had nothing to worry about. It was delicious! Thanks for sharing the recipe!
whoa whoa whoa. whoa. I have never wanted to cook up some cabbage more than I want to after reading this recipe
Love it! :)
Just ate this and oh my god it's so good! I added a little bit of nutmeg also.
Thanks! I love your addition of nutmeg. I bet that was so nice with the ginger and cream.
I just made this last night and It was fantastic. I will be making this one again and again. Thank You for sharing !
That's so great Fran! I'm really happy to hear that you liked it. Thanks for letting me know!
OK, so I'm laying off the fat stuff for a while, but I still managed a version of this that we really enjoyed. 1 Tb of butter to fry the onion-garlic-ginger in, and then some water (not alot). Instead of the cream, I used some thinner white cheese that I added only after I turned the heat off, and a bit more water. Yum!
(BTW - this recipe really reminds me of one from an old issue of The Joy of Cooking - that one didn't have ginger, just some sugar and vinegar. Kudos for upcycling it.)
So happy it worked out for you and you enjoyed it! Your substitutions are so clever!
Even if this weren't delicious (which it is), I would recommend it as an aromatic. I swear, 12 hours later, the smell in our kitchen is still making my mouth water.
Given the typical smell associated with cooked cabbage, this is really saying something!
No kidding! Hmmmm, maybe I should try to patent and market the scent as potpourri, hehe :).
Received a large head of cabbage today via the organic delivery service; totally bored with cole slaw; prepared this ... IT ROCKS!!! Plus, it doesn't smell up the kitchen like boiling cabbage! (p.s. need to try the kale version shortly ....)
Thanks wssmom! Glad you enjoyed it! (And it's true - so much less stinky than boiling cabbage!) If you give the kale version a try, I'd love to hear what you think of that too.
Amazingly delicious, and even better the next day for breakfast with some home fries and fried onions on the side, mmmmmm!
Oh man! Love that idea!!
YUM!!! I used mimicCream as a nondairy sub for the cream. Delicious.
Oh I'm so glad you liked it!! And it makes me very happy to hear that it works well with non-dairy options. Thanks for letting me know!
I made this last night and it was delicious! It was one of those serendipitous occasions when I had all the ingredients on hand, and it was a wonderful companion to my cider braised pork shoulder with cardamom, apples and sweet potatoes. Really brilliant!
That's wonderful! I'm so glad you liked it. The pairing with the cider braised pork shoulder sounds absolutely brilliant!
I've made this twice already, and everyone that I've made it for loves it. Such a good winter vegetable recipe, it really is great.
Oh that's wonderful! Thanks for letting me know!!
My husband & yours must have similar tastes. I made this cabbage tonight & he LOVED it. I made it with purple cabbage, because that's what we had on hand. For fun, I uploaded a photo above.
That's great! I'm so happy he loved it! Thanks for letting me know, and for the photo - fun!
Yay!!! Glad you liked it :).
This was my nod to the traditional greens for New Year's Day, as I don't like cooked greens of any sort -- except cabbage. I was absolutely blown away by how wonderful it is -- my only complaint was that it was so rich from the cream that I couldn't eat as much as I wanted to! Marvelous dish, and thank you so much for the recipe!
I'm so glad you enjoyed it Kayb! Thanks for letting me know :). I know what you mean about not being able to eat as much as you'd like - on the other hand, I heard from my parents that they just made it, and they nearly finished a whole head of cabbage between just the two of them! Now that's cabbage eating gusto!
Oh. My. Goodness. I just made this and it is completely delicious! Thank you for the great recipe!!
Oh, I'm so glad you enjoyed it!!! Thanks for letting me know!
Haha! Thanks. :)
I made this last night and it definitely lived up to its name! Not only delicious, but also addictive – this transforms potentially ho-hum cabbage into a fantastic side. I could have eaten the whole bowl by myself. Thanks for a wonderful recipe!
Thanks gingerroot! And who would have thought that cabbage could be additctive, eh? :0)
I do a version of this with Brussels sprouts, but look very forward to doing it with cabbage, especially as the Brussels sprouts recipe does not include butter ... Suspiciously Delicious, I'm sure.
Mmm, I bet it's very tasty with Brussels sprouts as well!
Really spectacular. Easy to make, and aromatic and delicious. Would serve this with beef as a side dish Served it with roasted chicken, and roasted potatoes with garlic and just could not believe how fantastic it was..
Thanks for the feedback! I absolutely love both of those ideas for main dishes to go with it! I'm glad you enjoyed!
I made this tonight and I have to tell you.. It was awesome! My kids normally are ready to "throw up a little in their mouths" at the thought of cabbage, but they ate this like it was their last meal! Everything is better with "butta" and cream! Thanks for this simple but delicious recipe!
You're so very welcome! I'm glad you and your kids liked it! :0)
I can't wait to try this. I generally don't care for cooked cabbage (will eat my weight in it raw, with nothing but salt and pepper, or in slaw) except for German-style braised red cabbage. While the spice is different, I can see the overall flavor profile being similar in this. Anxious to try, since cabbage IS so good for me. (And that way I can eat half a head raw and cook the other half!)
You sound like a woman after my own heart Kayb! I tend to gnaw on a large chunk of cabbage while I'm chopping the rest to cook with :). I hope you give this one a try and let me know how you like it!
This cabbage is truly so delicious that a relative of mine, who never eats vegetables, told his mother, (after eating this), that she could make this every day of the week and he would be in heaven! Suspiciously delicious cabbage made our Thanksgiving dinner. Thanks fiveandspice!
Wow! Now that's high praise! I'm so, so glad you all enjoyed it belen! And really, as a nutritionist, I feel like I can retire happily now having gotten at least one person who hates veggies to love cabbage...Oh wait, I have to wait 30 more years until I can retire?! Shoot! ;0)
Thanks Midge! Let me know how you like it. And I hope you had a Happy Thanksgiving! (I'm out west for the holiday and it's snowing so much, I'm starting to wonder if I'll ever make it back to Boston!)
I just made this dish as well for a Thanksgiving side-- only had a purple cabbage but it truly lives up to its name. It's so, so yummy!!
That's awesome! I'm glad you liked it - and I bet it was kind of an awesome purple made with the purple cabbage!
congrats fiveandspice! I love braised cabbage and can't wait to try this.
Thanks monkeymom! Let me know what you think.
Congrats fiveandspice!!! I'm definitely making this when we get home in a few days. I love cabbage and this looks delicious!
Thanks ChezSuzanne! I'm excited to try your squash rings as well.
Oh holy cow! I just got back from doing a turkey trot and discovered this! This is the awesomest Thanksgiving surprise ever (even better than pumpkin pie!)!!!! Thanks A&M for the nice comments, I'm so flattered!!
Thanks so much Mrs. Larkin!
Congratulations on your beautiful dish, it sounds amazing...
Happy Thanksgiving too!!
Thanks! I don't know if I would call it beautiful - cooked cabbage never looks that gorgeous :), but I can promise it tastes fabulous! Happy Thanksgiving!
This sounds so good - congratulations on being a finalist, fiveandspice! Happy Thanksgiving!!
Thank you!! And Happy, Happy Thanksgiving to you too!
Thanks so much drbabs!
There is a cabbage in my fridge with this recipe's name on it!
Thank you, and I hope you enjoy it! Let me know what you think! Cabbage may not be the prettiest kid on the block, but I think it deserves to get a lot more attention than it does because it can be so yummy :).
I actually made this dish last night with olive oil and soy milk (we had some friends over who were vegan) and it was delish! I had received a huge cabbage in our CSA and I wasnt sure what to do with it.....there's only so much cole slaw a person can eat.....anyway, even without the butter and cream it's a great dish. Thanks.
Oh good! I'm glad it worked out so well!
This looks delicious, and interesting to have ginger with creamy cabbage. Would you mind posting your kale recipe?
The kale is pretty similar, except you steam the kale for a few minutes before chopping it. Then you sautee it with the onion and ginger - no garlic - and 1/2 tsp. of ground turmeric. Finally, in addition to the heavy cream, add about the same amount of buttermilk and simmer it all until the liquid thickens.
Butter and cream--helps everything! I too have been looking for some way to mix it up with the cabbage, since that's about all we're left with locally now...sounds yummy!
I would have to agree. Butter and cream, mmmmm.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
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An airy ingredient shot: onion, cabbage, ginger, garlic, butter and cream.
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First job: slicing the cabbage.
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Amanda's recommendation: Quarter the cabbage, core it and then slice each quarter crosswise, rather than lengthwise, into strips. This way, you end up with perfect bite-size lengths.
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Scraping the papery skin off fresh ginger with a spoon -- great trick!
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If you have a microplane, now's its time to shine.
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Another kitchen view. Note the Crocs.
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It looks like a lot of cabbage, and you'll need the largest Dutch oven you have for this, but it cooks way down.
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Never mind the dark bits on the sides of the pan -- it's not dirty, just well-loved!
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Onion and garlic go in first.
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What's the saying? Watched onions never soften?
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Then we added a heaping tablespoon of ginger.
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Maybe because we were feeling all Rachael Ray, we grabbed the sliced cabbage in large handfuls and carried it across the kitchen to the pan, rather than transferring it in a bowl.
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The bowl might have been a good idea.
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In about 5 minutes, the cabbage that had initially filled the pot had cooked down to this.
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Lovely brown bits. Don't be afraid of cranking the heat a little to really caramelize the cabbage -- you'll be glad you did.
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A "dash" of cream finished it all off.
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I made this last night to serve alongside roast chicken- supremely delicious comfort food for a cold, damp April evening. I love how the combination of these few common ingredients and a simple technique transform into a cabbage dish unlike any I've made before. I'm a big fan of cabbage and this recipe will be a keeper for me!