“Cabbage: a familiar kitchen-garden vegetable about as large and wise as a man’s head” —Ambrose Bierce
I like cabbage. What can I say? It is not very sexy or fascinating. It just is what it is. But I like it. I like it with New England Boiled Dinner and I like it cooked to death in butter. I like it raw in salads like the Blue Cheese Cole Slaw and I like it as a garnish as in the Crispy Black Bean Tacos.
It is versatile and cheap and it is good for you. This is another little gem heavily inspired by a recent recipe in Everyday Food, one of the most useful cooking magazines for people who need to get dinner on the table night after night. The recipes are practical, diverse, and usually simple. This is a simple sauté of onions and cabbage that is then stewed in a sweet and savory sauce for a bit. It takes about 30 minutes, start to finish, and it doesn’t require too much oversight. If you are looking for a new side that performs admirably with pork or chicken dishes, this is a good one.