It’s still cold outside. Yup, I just checked, and they are calling for possible snow flurries this afternoon. Seriously? It’s mid-March! (Can you tell I grew up in the south?) Do you crave certain types of food at different times of the year? I know I do. And I also crave certain styles of cooking in different seasons, too. Spring and summer is grill season. Fall is baking season. Winter is homemade soups and braising season.
Although meats (pork, beef ribs, etc) are more common among braising recipes, you can braise other things as well. Braising is a simple technique where the food is seared on the stovetop first before being covered and transferred to the oven to finish cooking in additional liquid. We found cabbage on sale at the market recently, so my wife and I turned to one of our favorite winter side dishes–Braised Cabbage. Plus, since cabbage is a very common vegetable in Irish dishes, this Braised Cabbage recipe is a perfect addition to your St. Patrick’s Day table!
Cabbage is often underestimated in the kitchen. Sure, sauerkraut is great on a grilled hot dog and red cabbage adds a touch of color to salads, but cabbage can be used in so many other ways. If you’ve never made braised cabbage, then give this recipe a shot. It’s an easy side dish that also happens to be loaded in all sorts of vitamins!
Note: I find braised cabbage alone to be a bit lacking, but it does make an excellent partner to grilled pork chops or chicken. Talk about a healthy meal!