Braised Cabbage and Purple Potatoes

Good Bye Winter! I like to think of this meal as my good bye winter dinner. (Although it's probably premature; we're still a month away from the spring bounty here on the east coast, and I'm sure there are plenty of potatoes in my near future.) It's easy to think of this less then glamorous dish as peasant or "recession" food, but the results are satisfying and full of pure flavor. Cabbage gets a bad rap, but really is versatile and delicious, ranging from fresh and crispy in a slaw or salad to meltingly soft and sweetly caramelized, which is the case in this simple recipe handed down from my mom. The Cabbage benefits from a slow braise in a covered pot to fully soften it, before the lid is taken off and the water is allowed to evaporate, saving all the flavor and nutrients that are lost when boiled. The real magic happens next, when you throw in a generous nob of butter, and let your cabbage wedge caramelize, bringing out its sweet and buttery flavor. This elevates a simple side to a "can't get enough" revelation. Paired with potatoes and in this case a sweet sausage, and you have a complete meal, that a polish grandma or gourmet chef would be proud of.

I also feel its necessary to address the issue of smell. I know a lot of apartment dwellers who would hesitate to make this for fear of being that person in the building; have no fear. I've made this many times, and it only ever smelled sweet and buttery. The sulfurous stink only shows up when cabbage is overcooked, or unwashed cooking dishes are left to sit. I highly suggest throwing your braising pot into hot soapy water as soon as you are done with it, and you will only have envious neighbors.



the recipe:

1 small head cabbage
2 large potatoes
6 tablespoons butter
1 tablespoons chopped fresh or 1 teaspoon dried dill
salt
fresh ground black pepper


Remove loose, dried or blemished leaves from cabbage, and cut into quarters lengthwise, leaving the base intact. In heavy bottomed pan with tight fitting lid place cabbage cut side down and fill with about 1/2 - 3/4 inch cold water. Add 1 teaspoon salt to water and exposed cabbage and sprinkle with dill. Cover and simmer until cabbage is nearly completely soft, about 15-20 minutes. Towards end test often with point of knife to prevent overcooking. (If lid is slightly loose, cover pan with foil, or rotate cabbage halfway through cooking, and add water if necessary.) Remove lid from pan and increase heat to medium-low, allow remaining water to simmer vigorously until completely evaporated. Add 2 Tablespoons butter to the pan, shaking pan gently to distribute butter evenly. Saute cabbage without moving until the bottom edges are beginning to brown. Spread additional 2 tablespoons butter on top and exposed side of cabbage wedge. Either caramelize on remaining side, or adjust salt, season with pepper and serve as is. Meanwhile, cut rinsed potatoes into wedges lengthwise, and boil in salted water until tender (approx 20-25 minutes), drain and reserve. When Cabbage is done, remove with spatula to warmed serving plates, and add potatoes and an additional 2 tbsp butter to pan, scraping up any browned bits and gently stirring until potatoes are well coated and heated through. Season with salt and pepper to taste. Serve with cabbage. Serves 2-4.