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1
Heat the butter and olive oil in a large saucepan or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100).
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2
Place the cabbage in the saucepan, cut side down, and cook for 3 to 4 minutes, until golden brown.
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3
Pour the broth over the cabbage and sprinkle with the salt, black pepper to taste, and red pepper flakes.
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4
Cover and bring the liquid to a low boil over medium heat.
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5
Reduce the heat to a simmer and cook for about 15 minutes, until the cabbage is tender and most of the broth has evaporated.
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6
Remove from the heat and serve warm.
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7
Braised Cabbages mild sweetness makes it a natural partner for chicken and beef dishes, such as Brown Bag Chicken (page 136), Grilled and Roasted Fillet of Beef with Crispy Roasted Shallots (page 193), and Beer-Barbecued Brisket (page 194).
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8
With the addition of carrots, potatoes, and onions, this simple dish becomes a meal in and of itselfa sort of vegetable pot-au-feu.
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9
For this variation, saute the onions, carrots, and cabbage until tender before adding the potatoes and broth.
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10
You may need to add a little more broth.
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11
Cook until the potatoes are just tender and serve warm over Carolina Gold Rice (page 215) or, for a heartier supper, in place of the roasted vegetables with Foster Familys Pot Roast (page 199).
