Cabbage is such a homely vegetable. Years of mistreatment can lead to indelible scars and get folks to not like it. Then again, it can be so poorly done, yet is versatile and keeps wonderfully. It can be eaten raw (think slaw) cooked (braised), or preserved (sauerkraut or kimchi). Nutritionally, it is high in vitamins C and K.
By the way, and I don’t normally preach, but studies suggest that women with a diet high in brassicas (cabbage, Brussels sprouts, broccoli, cauliflower and others) have a lower incidence of breast cancer. Food for thought…
I have a lovely head of Napa cabbage and want to cook something comforting for dinner.
Braised Napa Cabbage with Fennel and Apples
1 Fennel bulb
Juice of half a lemon
2.5 oz of bacon ( 2-3 slices)
chicken stock (or water or vegetable stock or wine)
salt and pepper to taste
One of the nice things about curing, smoking, and slicing your own bacon is that I have bunch of little bags of bacon ends in the freezer. It adds a salty, smokey, porky note to anything you are cooking. Of course you could skip it and use any fat of your choice, oil, or butter. I love the flavor of the bacon, so that is what I am using.
- Brown bacon in a heavy dutch oven over medium high heat.
- While bacon browns, core and slice the cabbage and apples. Slice the fennel.
- Add the cabbage and fennel, stir to coat in the fat. Cook stirring often until the cabbage begins to brown, about 7-9 minutes.
- Add juice of 1/2 lemon and the apples. Cook another 3 minutes.
- Add 1 and 1/2 cups stock or enough to almost cover cabbage apple fennel mixture.
- Bring to boil, reduce heat to low and cover. Braise for 1 hour.
- Check seasoning, adjust salt and pepper.
At the end, I added a smoked Kielbasa to the dutch oven to steam/cook.
Serve with steamed buttered new potatoes.
The wife liked it, and said the cabbage was not bitter, must be a function of the apples and fennel.
Try some today!
Until next time, Eat Well & Keep Digging!