Braised cabbage
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
You can find recipes for cooked cabbage all throughout African—as well as Caribbean—cuisine. This vegetable-packed Ethiopian-style soup is satisfying for lunch or served as a side dish for dinner. It is a simple recipe that comes together quickly, and also includes carrots and potatoes. It has both sweetness from the vegetables and tangy flavors from the vinegar. It's easy to double the recipe for a crowd.
Ingredients
Vegetable oil
2 tsp, or ghee
Uncooked onion
2 cup(s), chopped, thinly sliced
Garlic clove
3 clove(s), finely chopped
Green cabbage
1 pound(s), (about ½ head), cored and coarsely chopped
Carrots
½ pound(s), peeled and cut into 2-inch pieces, halved if thick
Uncooked russet potato
½ pound(s), peeled and cut into 1-inch cubes
Kosher salt
1 tsp, or more to taste
Black pepper
½ tsp, coarsely ground, or more to taste
Vegetable broth
1 cup(s)
Distilled white vinegar
¼ cup(s)
Maple syrup
1 Tbsp
Instructions
1
In large skillet, heat oil over medium-high. Add onions and cook, stirring often, until beginning to wilt, 2 to 3 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds.
2
Mix in cabbage, carrots, potatoes, 1 tsp salt, and 1⁄2 tsp black pepper. Cook, stirring often, until vegetables begin to caramelize in spots, 1 to 2 minutes. Stir in broth, vinegar, and maple syrup. Reduce heat to medium-low. Cover and simmer, stirring occasionally and adding more water by tablespoonful if cabbage sticks to pan, until potatoes are tender, 25 to 30 minutes. Season to taste with salt and black pepper.
3
Serving size: 1/2 cup
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