Sure, this sounds like the humblest option of all, but what this recipe lacks in bells and whistles, it makes up for in simplicity and deliciousness. In fact, it’s so simple and so delicious, some might say the whole thing sounds pretty suspicious.
That’s what husband of longtime Food52er Fiveandspice (known in the real world as Emily Vikre) said when he first tried this dish: "What did you put in this cabbage?! It's suspiciously delicious. Is it actually meat or something?"
No meat. Just onion, garlic, fresh ginger, butter, and cream. You sauté the alliums first, then add the ginger, then the cabbage. These spend some quality time together for 15 to 20 minutes, only to be deglazed with a big pour of heavy cream, which, as Emily writes, “picks up the browned bits from browning the cabbage as though it were the base for a gravy. It also mellows out the spicy ginger so everything practically melts together.”
It’s a very welcome side to just about any winter dinner—roast chicken, braised brisket, crispy bratwurst, pan-fried salmon, baked tofu, you name it. Emily’s even added in some leeks and tossed everything with hot pasta. “It was very savory and rich!” she said.
Sounds like dinner to me.
What’s your favorite way to prepare cabbage? Tell us in the comments!
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.