Braised Cabbage & Rice, Sure is Nice!

Why am I posting something SO simple?   Because it's SO good, and sometimes you just want an easy, comforting meal.

I make this often when I am not feeling great or I want something easy to go with leftover chicken or fish.

This is worth a post, trust me.

The recipe reads for a whole cabbage head, which will make enough for 4 people.
I make this for 2 people with half a head of cabbage (it makes a lot), but you can make it for one, there are no rules here, it's more of a "pot-luck" meal.

Cut up a small head of green cabbage (I use savoy cabbage for this, but any green cabbage works).

Remove the core and cut up into chunks or thick ribbons.  Wash the cabbage, and MAKE SURE THE WATER STILL CLINGING TO THE CABBAGE (this will be the only liquid in the pot).

Place your hunks of cabbage in a large Dutch oven.   Add in 3-4 tbsp of good butter and season the cabbage with kosher salt.

Next, throw in 4 cloves of chopped garlic, and 4-6 whole anchovies.

Place the lid on top and cook on low heat to braise, about 20-30 minutes, stirring every few minutes so the bottom of the pan doesn't burn.    

If the pan looks dry, and the cabbage is browning, throw in a few tablespoons of water or chicken stock and put the lid back on.

The finished product will be a melty, velvety pot of cabbage......have your Jasmine or Basmati rice ready.   

I hit it with fresh lemon juice before serving on the rice, and garnish with scallions or chives.

I made it sound more technical and complicated than it really's basically, cabbage, anchovies and butter.   


I could eat this everyday.