Expand All | Collapse All

This delicious traditional Irish recipe for braised cabbage and was found in Feasting Galore Irish-Style: Recipes and Food Lore from the Emerald Isle by Maura Laverty.

Ingredients

• 1 medium Savoy cabbage
• 4 tablespoons chopped onion
• 2 tablespoons butter
• 2 lg tomatoes (skinned, seeded & chopped)
• 1 tablespoon flour
• 1 cup white stock
• 4 tablespoons sour cream
• 2 teaspoons finely chopped parsley
• Pepper and salt to taste

Preparing Your Braised Cabbage

Quarter cabbage, remove most of stalk, cover with boiling water, and leave to blanch 10 minutes. Drain and pat dry in a towel. Place in a glass oven dish. Melt butter over moderate heat and saute onions until tender but not brown. Remove onions with a slotted spoon and arrange over cabbage. Put chopped tomatoes in fat, stir in flour, add stock, and bring to a boil, stirring constantly. Add seasoning and parsley, mix well, and spoon the mixture over the quartered cabbage. Cook covered in a moderate (375°) oven about 45 minutes, basting occasionally. Fifteen minutes before cabbage is done, add the sour cream.

Serve with boiled bacon or ham.

Further Reading
Feasting Galore Irish-Style: Recipes and Food Lore from the Emerald Isle	Maura Laverty's Full & Plenty 2 Meat & Fish