You may know that a large head of cabbage makes a LOT of coleslaw, So typically I will use half for coleslaw and save half to braise. Depending on the size, 1/2 cabbage will feed 2 – 4 people as a side dish.
The size of the cabbage doesn’t really matter in this recipe, and the carrot is just there for color.
Ingredients:
- 1/2 Large or 1 small to medium head of cabbage. Core removed and shredded in 1/2 inch slices.
- 1/2 Carrot, minced, grated or shaved with a potato peeler
- 1 Cup dry white wine
- 2 Bay leaves
- 1 Teaspoons Salt
- ¾ Teaspoon white pepper
- ½ to 1 Stick unsalted butter
Directions: Preheat oven to 400º F
On the stove top. place wine and bay leaves in a large heavy saucepan and bring to a boil. Reduce by half and add cabbage, carrot, salt and pepper, Return to a boil.
Cover tightly and transfer to the hot oven. Bake for 15 minutes then stir cabbage down. Return to oven for 15 to 20 minutes more until cabbage is totally limp. Cut butter into small pieces and stir into the cabbage.
Here’s a variation where we have added some sautéed mushrooms.
