How to Braise Vegetables
Recipe from Mark Bittman's "How to Cook Everything Vegetarian" cookbook
To make vegan, use oil instead of butter.
Makes: 4 servings
Time: 30 minutes
3 tablespoons butter or olive oil
1 pound Brussels sprouts, shredded cabbage, broccoli, or cauliflower
1/2 cup or more vegetable stock, white wine, or water, or more as needed
salt and freshly ground black pepper
Combine the butter, cabbage, and stock in a deep skillet with a tight-fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the sprouts are just tender, 5 to 10 minutes, checking once or twice and adding liquid as needed.
Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently; just let them sizzle until golden and crisp, then shake the pan and loosen them to detach from pan. It's okay if some sides are more well done than others. Taste and adjust the seasoning, then serve hot or at room temperature.
**original recipe is for Brussels sprouts, but I used red cabbage.
I also ended up scraping the caramelized cabbage off the pan to ensure it made it to my plate. It was the best part of this dish!
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