Stewed cabbage with Worcestershire sauce
2 servings
35 minutes
Braised cabbage with Worcestershire sauce is a simple yet exquisite dish that combines European culinary traditions with vibrant flavor accents. The dish has deep roots in the cooking of European countries where cabbage is a key ingredient. Worcestershire sauce adds richness and a hint of spiciness, while butter softens the texture and adds tenderness. Cabbage slowly braised in aromatic broth with thyme becomes tender and absorbs all the flavor nuances. This versatile dish can be served on its own or as a side to meat and fish. It is presented both in cozy homes and high-end restaurants, as simplicity meets depth of flavor, making it indispensable in culinary traditions.
1
Chop the cabbage. Boil the broth and add thyme.
- White cabbage: 0.3 piece
- Broth (stock): 250 ml
- Thyme: to taste
2
Add cabbage to the broth, cover with a lid, and keep on high heat for 5 minutes. Reduce the heat and cook for another 15-20 minutes until done, stirring occasionally.
- White cabbage: 0.3 piece
3
Add Worcestershire sauce, butter, and salt. Mix and keep on the heat for a few more minutes until the remaining liquid evaporates.
- Worcestershire sauce: 30 ml
- Butter: 15 g
- Salt: to taste
4
Remove from heat and let it sit covered for another 5-10 minutes.
