Day 312: Cape Breton Cabbage ♥

Cape Breton Cabbage
A quick and easy way to cook cabbage, yielding a gobble-it-up delicious side dish.

~recipe & photo updated 2010~

2006: Another simple cabbage, just like Day 295's Cabbage with Winter Pesto. If you haven't had cooked cabbage for awhile, it's worth a retry. I remember it being kinda icky -- but these last two batches have been sweet and wonderfully fresh tasting. This is a low-carb, low-calorie and high-fiber side dish: simple, delicious AND healthful. Next time, I'll skip the egg, it just doesn't seem necessary. The trick seems to be the vinegar.

2010: Cabbage lovers will love this, I think. I know I sure do! It's so creamy and sharp at the same time, almost like a gentle Sweet 'n' Sour Cabbage. I did indeed skip the egg this time, it wasn't missed. An egg would make this a richer and perhaps smoother dish so might be a good choice for some meals. This is 'plain fare' but I wouldn't hesitate to serve it to guests. It would be especially good as a low-carb and low-calorie substitute for a 'starch' served with winter stews and broiled fish. VERY good! It could be 'prettied up' with a quick sprinkle of fresh herbs (dill or tarragon, perhaps) but I hesitated to remove attention from the sweetness of the cabbage itself.

TESTIMONIALS
"This recipe was a very tasty way to use up the last of my farm share.... Very yummy!" ~ Nancy


RECIPE for CAPE BRETON CABBAGE

Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4

Salted water to cover
1 medium cabbage, a generous pound, cored and chopped

1 tablespoon butter, melted in the microwave
1 tablespoon apple cider vinegar or another good light-colored vinegar
1 egg (skip this, I think, especially if you're concerned about the risk of salmonella from raw egg)
2 tablespoons half 'n' half (reduced from 1 cup)
Salt and pepper to taste

Bring the water to boil in a large pot. Add the cabbage, cover and cook for about 15 minutes. Drain and return to hot pot.

While cabbage cooks, whisk the butter, vinegar, egg (if using) and half 'n' half. Stir into the hot cabbage. Season to taste. If needed, reheat to warm. Serve and enjoy!!


A Veggie Venture - Printer Friendly Recipe Graphic



MORE FAVORITE CABBAGE RECIPES
~ Cabbage Roses ~
~ Cabbage & White Bean Stew ~
~ Sweet 'n' Sour Cabbage ~
~ more cabbage recipes ~
from A Veggie Venture

~ Caraway Cabbage ~
~ Grilled Vegetables in Foil ~
~ Caraway Corned Beef ~
~ more cabbage recipes ~
from Kitchen Parade, my food column




© Copyright Kitchen Parade 2006


5 comments:

Hi Alanna, this sounds like something we eat up in the North - called "stewed" [insert vegetable name here] - stoovitud kapsas in Estonian, stuvede hvidka*l in Danish etc. We don't use the egg though. Thanks for reminding me of this simple but delicious dish - haven't made one for ages!

Do you think this would work with balsamic or another vinegar if I don't have malt vinegar handy?

Another vinegar would be just fine, a clear or light color would be preferable if you're picky about the end color of the cabbage. This is so good, I hope you enjoy it!

Hi Alanna- I just now took the time to create an account so that I could make comments, but I have been loving your recipes all summer! This recipe was a very tasty way to use up the last of my farm share. I skipped the egg, used white balsamic vinegar, and substituted evaporated milk for the cream. Very yummy!

Also, using a trick from Canadian friends who live too far from the store to always have fresh milk, I froze the leftover evap milk. It should give me just enough to make this recipe next time.

Nancy ~ Thanks so much, I appreciate your letting me know that the recipes work for you!

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna