Reviews (1) Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 1 Martha Stewart Member Rating: 5 stars 03/10/2012 This is my favorite method of cooking cabbage and I use this recipe when preparing the traditional corned beef and cabbage during St. Patrick's Day. There is a nice peppery flavored-taste to the cabbage rather than the salty taste that sometimes comes with boiling it in the water used for the corned beef. Highly recommended for your next St. Pat's day feast!
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Gallery Braised Cabbage Credit: Dana Gallagher Recipe Summary prep: 5 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 2 cans (14 1/2 ounces each) low-sodium chicken broth 1 teaspoon coarse salt 10 whole black peppercorns 1 bay leaf 1 small green cabbage (about 2 pounds), cut into 8 wedges 1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
Cook’s Notes Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about ten minutes, then remove them with a slotted spoon.
Gallery Braised Cabbage Credit: Dana Gallagher
Recipe Summary prep: 5 mins total: 25 mins Servings: 4
Gallery
Braised Cabbage Credit: Dana Gallagher
Braised Cabbage
Credit: Dana Gallagher
Braised Cabbage
Recipe Summary prep: 5 mins total: 25 mins Servings: 4
Recipe Summary
prep: 5 mins total: 25 mins
Servings: 4
prep: 5 mins
total: 25 mins
prep:
5 mins
total:
25 mins
Servings: 4
4
Ingredients
Ingredients
- 2 cans (14 1/2 ounces each) low-sodium chicken broth 1 teaspoon coarse salt 10 whole black peppercorns 1 bay leaf 1 small green cabbage (about 2 pounds), cut into 8 wedges 1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
Directions
Bring broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat. Add cabbage and leek. Cover; reduce heat to medium. Simmer until cabbage is tender, 12 to 15 minutes. Transfer cabbage and some of the broth to a serving platter.
Cook’s Notes Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about ten minutes, then remove them with a slotted spoon.
Cook’s Notes
Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about ten minutes, then remove them with a slotted spoon.
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 03/10/2012 This is my favorite method of cooking cabbage and I use this recipe when preparing the traditional corned beef and cabbage during St. Patrick's Day. There is a nice peppery flavored-taste to the cabbage rather than the salty taste that sometimes comes with boiling it in the water used for the corned beef. Highly recommended for your next St. Pat's day feast!
Reviews (1)
Add Rating & Review 16 Ratings 5 star values: 5 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 5 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 1
16 Ratings 5 star values: 5 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 1
16 Ratings 5 star values: 5 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 1
5 star values: 5 4 star values: 2 3 star values: 5 2 star values: 3 1 star values: 1
Martha Stewart Member Rating: 5 stars 03/10/2012 This is my favorite method of cooking cabbage and I use this recipe when preparing the traditional corned beef and cabbage during St. Patrick's Day. There is a nice peppery flavored-taste to the cabbage rather than the salty taste that sometimes comes with boiling it in the water used for the corned beef. Highly recommended for your next St. Pat's day feast!Martha Stewart Member
Rating: 5 stars 03/10/2012
This is my favorite method of cooking cabbage and I use this recipe when preparing the traditional corned beef and cabbage during St. Patrick’s Day. There is a nice peppery flavored-taste to the cabbage rather than the salty taste that sometimes comes with boiling it in the water used for the corned beef. Highly recommended for your next St. Pat’s day feast!
Rating: 5 stars
All Reviews for Braised Cabbage
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Braised Cabbage
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
