Soupier than the average sauté, this braised vegetable side course is great for pooling atop plain rice, lending subtle flavor to the entire bowl.
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Let's be honest here. There's not enough Guinness in the world to make soggy boiled cabbage look lusty on St. Patrick's Day. Luckily the green stuff has a sweet and sassy red-headed cousin that's just the thing to liven up a plate of corned beef and potatoes.