Not-So-Lonely-Dinner: Brown Butter Sage Cabbage

November 20th, 2011

I just tweeted about our current Sunday night dinner, but the hubby wasn’t as pleased with today’s offering.  He has a mental block against meat replacements (tempeh, tofu, quorn, morningstar in any form . . .)  It’s frustrating to say the least because a lot of these protein sources have a more favorable calorie-fat-protein profile.

So, I thought I’d try to remember what I did the first time that he loved so much.

Hmm, So I think I browned butter in my All-clad 4 in deep pan and then added a lot of sage.  Then I put in the cabbage and sauteed that.  At some point I added onion powder (cause I didn’t have any fresh onions), nutmeg (freshly grated), pepper, craisins, and celery seeds.  After it had sauteed for awhile, I put rice vinegar and water in until it was covered and simmering.  I let it simmer with some chicken sausage for about 30 minutes.  Most of the cabbage recipes I read simmered the cabbage for a lot longer.

The hubby loved this one.  I hope I can replicate it!


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    Professional Gastroenterology Fellow

    Amateur Martha Stewart/Bob Villa/Julia Child/Collette Peters

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