Cream-Braised Cabbage with Lemon and Shallots
Why This Recipe Works
We set out to find the best cabbage recipe, one that would produce crisp-tender and flavorful cabbage. After blanching, steaming, and sautéing without success, we tried braising in cream and found our ideal. We could finally taste a subtle mix of flavors, complemented by a slight residual crunch. The cream also provided the perfect vehicle for both sweet and savory flavor variations. For lighter variations on our braised cabbage recipe, we found that our method also worked well with white wine, chicken broth, apple juice, and tomato juice as long as they were combined with a touch of butter, bacon fat, or oil.