Braised Cabbage in Browned Butter Sauce

Ingredients

Instructions

1. Quarter your cabbage, then cut those quarters in half. For smaller cabbages, just quartering will be sufficient.
2. Salt your cabbage all over, getting in-between the leaves. Let it sit for 30 minutes to an hour for the salt to draw out and reabsorb moisture.
3. Preheat a fry pan or sauté pan over medium heat and add some oil.
4. Add in the cabbage and sear both sides on low heat until evenly browned, about 8 minutes per side.
5. Add in two tablespoons of butter and the smashed garlic and thyme. Wait for the butter to brown.
6. Add a ladle of stock. Once it’s almost dry, flip your cabbage, then add more stock. Repeat until the cabbage is tender and cooked through.
7. Once satisfied with the cabbage's doneness, add a bit of stock and the remaining butter until it's glazey and thick. Kill the heat.
8. Add a teaspoon of sherry vinegar and crack in some black pepper. Adjust salt if needed.