- 4 tablespoons (½ stick) unsalted butter
- 1 carrot, peeled and cut into 2-inch obliques
- 1 head of green cabbage, quartered
- Fine sea salt
- 3 garlic cloves, peeled
- 1 shallot, peeled
- 2 bay leaves
- 1 cup dry white wine
- 1 cup chicken stock or vegetable stock
Melt the butter in a large, deep saucepan or Dutch oven over medium heat until completely melted but not browned. Add the carrots and the cabbage. Sear, rotating the cabbage occasionally, until all sides are golden, 2 to 4 minutes.
Season the cabbage with salt. Add the garlic, shallot, bay leaves, wine, and stock. Bring the liquid to a boil and then reduce to a simmer, cover the pan, and cook until tender, 20 to 25 minutes. The cabbage will be a little translucent, but it will keep its shape.
Remove from the heat, uncover the pan, and let cool slightly. Use a spoon to transfer the vegetables to a serving platter. Drizzle the remaining liquid over the cabbage, and serve. Serves 4.
About this recipe
“Cabbage has acquired a sad, drab reputation, and that strikes me as unfair. This dish brings out cabbage’s best assets: its ability to withstand heat without turning into mush, and its readiness to absorb flavor even while holding its own. This recipe transforms a down-to-earth plant into something rich and decadent.” – Alison Cayne
Excerpted from The Haven’s Kitchen Cooking School by Alison Cayne (Artisan Books). Copyright © 2017. Photographs by Con Poulos.