Monday, January 17, 2011

Witt's Cabbage

Today is cloudy with a chance of rain. I am sitting here about to jump into filling out more job applications. If there was a contest for doing so I think I would win. I've had enough practice. My suits are sitting in the closet, waiting for an interview. As am I. In the meantime, I have to do certain things to keep my chin up. Such as celebrate eating butter again after the detox. And the best way to do so? With cabbage.

  Cabbage may not sound like comfort food, but I think it can be. It's one of my favorite vegetables to cook in the winter. Witt is actually the cabbage chef in this house.  I was hooked when he first made the dish that follows and I like to eat it this way every time. Sausage and peppers and onions, polish style, is always good to go along side. Really simple week night dish I think. Witt's cabbage recipe is as follows. If you give it a try you won't be disappointed. Lightly buttery, tangy, sweet and savory all in one. 

Gypsy Slow Down

Witt's Cabbage

1 large onion, diced
1 small head of cabbage, chopped into strips
2 tablespoons butter
2 cups chicken broth
4 tablespoons or more sweet Dijon mustard (the spicy kind if you like)
Salt and Pepper

Saute onions in large soup pan with butter until they start to soften, about 3-5 minutes. Add cabbage and saute for 5-10 minutes until some of the cabbage is starting to brown. (This is when it starts to smell really, really good). Add chicken broth and mustard and cover pot with lid. Let simmer 5-10 minutes or longer until cabbage is cooked and soft. (If there is still a lot of broth in the pan, simmer the cabbage without the lid for another minute or two to cook some of it off). Season with salt and pepper and serve.

Note: If you do not have sweet Dijon mustard on hand, I have substituted regular mustard and a tablespoon of honey in a pinch and it turns out fine.
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