Hate cabbage? You are not alone. Often bioled until every scrap of flavour is gone, cabbage has been given a rough ride in many kitchens.
In our house, this recipe changed everything. Enjoy this suspiciously delicious cabbage!
1 medium green cabbage, cored and thinly sliced
1 medium onion, finely chopped
2 garlic cloves, minced
1 heaping tablespoon of grated fresh ginger
2 tablespoons butter
3/4 cups heavy cream (35%)
Salt and freshly ground black pepper to taste
In a large frying pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.
Recipe via Food 52