Simple cast iron butter fried cabbage wedges, caramelized onions, and habanero peppers.

WHAT’S GOING ON HERE:

Yellow Cabbage: Cabbage is great for braising. It is sturdy, flavorful and really easy to handle. It holds it structure even with dual cooking and can take on any flavor.

Butter: Butter is the key to great cabbage. Kick it  off with a combination of butter and oil but finish it off with your best butter to really set it off.

Onions: Caramelized onions are great with cabbage since they work so well with butter and salt.

Habanero Peppers: I always like to pop in a habanero pepper when i make cabbage. The pepper left intact offers up alot of flavor with minimal heat.

Vegetable Stock: Vegetable stock makes a great braising liquid. it adds a ton more flavor than water and it steams and slightly softens the cabbage a little is all you need.

TIPS & TRICKS FOR THE BEST BUTTER BRAISED CABBAGE WEDGES

cabbage wedges: cabbage wedges are really easy. half the cabbage, then cut that half in half,  if the cabbage is a little bigger you can even cut that  half in half. cut the cabbage like  a wedge salad. keep the stem intact with each wedge to hold the cabbage together otherwise it will fall apart of the flip.

finishing the cabbage: you can finish the cabbage in two ways. since the cabbage is started on the stove. once you add the stock cover the cabbage and let it steam on the stove or if you need the stove space pop it into the oven uncovered to finish.

butter/oil: butter and oil are the best combination to start the cabbage off. the oil will help bring up the smoking point in the butter, that will keep it from burning. use a oil with a higher smoking point like canola, grape seed or safflower.

handling the habanero: leave the habanero intact. there isn’t much movement in this dish so chopping up a habanero may lead to overwhelming heat that wont disperse evenly into the dish. instead, leave the habanero whole so that you get all the flavor without the heat. if the habanero pops no worries since its all intact you can remove it in the end with little fuss.

salt: just like cabbage needs butter. it definitely can push the limits on salt. cabbage is a sponge. salt and sample then probably add more salt.

SIMILAR INGREDIENTS TO:

1. ASIAN BEEF W/ CUCUMBER CABBAGE SLAW
2. STRAWBERRY COLESLAW
3. SPICY BABY CLAMS AND BOK CHOY

ENJOY THIS RECIPE WITH:

1. SOUTHERN STYLE PORK NECKS
2. NEW YORK STRIP BITES & GARLIC SPINACH
3. GARLIC BEEF TIPS & ONIONS