Braised Cabbage
Ingredients
Directions
Prepare the cabbage
Cut the cabbage in half, pick over, and wash thoroughly.
Boil the cabbage until not quite done, then drain.
Remove the stalk and tie the two halves together to resemble a whole cabbage.
Braise and serve
Braise the tied cabbage in white stock for 1 hour.
Serve with fried or boiled sausages on top and pour brown gravy around.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cabbage
- Forms the bulk of the dish and becomes tender and sweet as it braises.
- White stock
- Braising liquid that gently cooks the cabbage and keeps it moist.
- Sausages
- Add savoury richness and browning from frying or boiling.
- Brown gravy
- Adds moisture and savoury depth to the finished plate.
The step that matters
Boiling until not quite done. The cabbage keeps cooking during braising, so boiling it fully first would leave it soft and mushy. Stopping early helps it hold its shape when tied and braised.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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