I suspect at many homes, cabbage is not the most popular vegetable choice. But for some reason, everyone likes it at my house. Of course, it might help that the first ingredient is butter – everything is better with butter…. 🙂
First, I slice the cabbage into 1/2″ strips and toss it in a colander with salt. I let this drip into the sink while I work on the rest of the meal. Tonight, I started the brown rice, which needed to simmer for 40-45 minutes. Ugh. That is forever on a school night!
In my big cast iron skillet, I melted:
- 1 T. unsalted butter
When that was done bubbling, I added:
- 5 bratwurst/sausages (mine were caramelized onion sausages from Costco)
I cooked those until they were browned on all sides, then added to the skillet,
- 1/4 c chicken stock
- 1/2 t. thyme
- salt and pepper to taste.
At this point, I rinsed the cabbage to get rid of the salt, and then dried the cabbage briefly with paper towels before adding all the cabbage to the skillet, tossing and reducing the heat to simmer, covered, for about 10-15 minutes. The cabbage should still be bright green, but tender.
This is the first time I had tried the cabbage while braising the sausage at the same time, but it worked out and the sausages were cooked through when the cabbage was ready.
The kids actually whined about how boring dinner was! How dare they?
But they ate their cabbage first (The most healthy part was their favorite part! Woohoo!) and all I had left over was rice.
I count this as another victory! 🙂