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Recipe: Braised Cabbage with Herbs

So easy, so tasty, so cheap! If you grew up with boiled cabbage at home or at a school cafeteria, you'll be amazed at how tasty this rugged vegetable can be. Cabbage's mild taste lets just a little bit of butter go a long way, making this a low-fat recipe as well.

Active time: 5 minutes. Total time: 10 minutes. Makes 4 servings, 1/2 cup each.

Ingredients

4 cups of shredded green cabbage
2 teaspoons butter
pinch of dried thyme
pinch of dried tarragon
1/4 teaspoon salt
1 tablespoon water
pepper to taste (optional)

Method

1. In a medium pot or skillet with a lid, melt butter over medium heat. Meanwhile, shred cabbage into strips about 1/8th-inch across using a food processor or knife.
2. When butter is melted, add cabbage, herbs, and salt to pot, stirring to coat cabbage with butter and to mix in spices. Sprinkle with water, then cover pan and reduce heat to low.
3. Stir occasionally, adding more water if cabbage starts to stick. Cook for about five more minutes, until cabbage is soft but still bright green. Taste and adjust seasonings.
4. Serve hot. Refrigerate any extra.

Tips and notes

• If you have extra onions, saute them first in the butter until soft. Then continue with recipe.
• Dried thyme and tarragon are not on the Cook for Good shopping lists, but they are wonderful additions. Other herbs work well too. Try parsley, basil, or marjoram. Or snip chives over the cabbage just before serving.