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Meme's Braised Cabbage

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"This is another example of simple country cooking that would be equally at home cooked in a cast iron skillet in the South or simmered in a cocotte on grandmère's stovetop in France. Cabbage is an inexpensive vegetable, and if stored properly, will keep for weeks in the refrigerator. Once again, bacon drippings was Meme's fat of choice, but you can substitute butter. Other oils do not give the dish the richness it needs. (Before you make any comments about Meme's arteries, she lived to be ninety-two!)"

List of Ingredients

â—¦ 2 tablespoons bacon fat or unsalted butter
â—¦ 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
â—¦ ½ cup chicken stock or low-fat, reduced-sodium chicken broth
â—¦ 1 sprig of thyme
â—¦ Coarse salt and freshly ground black pepper


Recipe

In a large skillet, heat the bacon fat over medium-high heat until sizzling. Add the cabbage and sauté until the cabbage starts to wilt, 3 to 5 minutes. Add the chicken stock and thyme. Season with salt and pepper.

Decrease the heat to medium, and simmer until the cabbage is meltingly tender, 15 to 20 minutes. Remove the sprig of thyme and taste and adjust for seasoning with salt and pepper.
Serve immediately.

Serves 4 to 6