Cabbage
by Cat, Jan 2008 (Photo, right, from Wikimedia Commons)
See also: Basic Braised Greens (About); more braised greens recipes at Side Dishes menu
Your doctor has probably advised that you eat more dark green leafy vegetables, and braising is a great way to do that (see Basic Braised Greens (About) for details about the health reasons to braise your greens).
The kick in this recipe comes from a very unusual gravy, made from black coffee and molasses.
Braised Cabbage with Redeye Gravy
This recipe is adapted from Better Homes and Gardens, January 2008 (1); serves 4. I’ve not yet tried this.
Ingredients & Equipment:
- 1 small head cabbage (1 1/2 to 2 pounds)
- 2 slices thick-cut smoked bacon
- 3/4 tsp whole mustard seeds
- 1/2 tsp caraway seeds
- 1/4 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp Unrefined sea salt
- 1/2 tsp cracked black pepper
- 1 cup brewed strong coffee
- 1 Tbsp molasses
Process
- Rinse cabbage, remove outer leaves, and cut into 4 wedges. Set aside.
- In large skillet with tight-fitting lid, cook bacon over medium heat. Reserve 1 1/2 Tbsp drippings in the skillet and transfer bacon to papaer towels to drain. Crumble, set aside.
- To drippings, add all seeds, salt and pepper. Cook and stir 1 minute until flavorful.
- Add cabbage wedges; cook, searing edges, 3 – 5 minutes. Remove from heat and cover with lid to keep warm.
- For gravy, stir together coffee and molasses; pour over cabbage. (Gravy does not blend). Heat to boiling. Reduce heat, simmer, covered, 30 – 35 minutes. Transfer cabbage to platter; sprinkle with bacon and pass the gravy.
Assembly or Serving Suggestions
- Great with fried chicken, pan roasted chicken, grilled steak, or roast pork loin, baked ham, lamb chops.
References:
- Better Homes and Gardens, January 2008
