Serves 4 to 6
1 Medium Size Head Green Cabbage, Cut into 1” Thick Slices
1 Tablespoon Vegetable Oil
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Caraway Seeds
½ Teaspoon Garlic Powder
2 Tablespoons Unsalted Butter (Preferably Irish Butter), Cut into Bits
1 Cup Corned Beef Cooking Liquid, Homemade Chicken Stock or Low Sodium Canned Chicken Broth
Preheat oven to 400°.
Line a sheet pan with heavy duty foil and spray with cooking spray such as Pam Original.
Place the slices of cabbage on the sheet pan and drizzle with the vegetable oil, evenly sprinkle the salt, pepper, caraway seeds and garlic powder over the slices. Dot each piece with several bits of butter. Pour the cooking liquid or chicken stock into the bottom of the pan.
Roasted until cabbage is softened and golden brown, 35 to 40 minutes. Transfer to a plate and serve immediately.
Sautéed Green Cabbage
Serves 4 to 6
1 Medium Head Green Cabbage, Coarsely Chopped
1 Tablespoon Vegetable Oil
3 Tablespoons Unsalted Butter (Preferably Irish Butter)
1 Teaspoon Coarse Sea Salt
½ Teaspoon Freshly Ground Black Pepper
½ Teaspoon Caraway Seeds
½ Teaspoon Garlic Powder
2 Tablespoons Granulated Sugar
¼ Cup Irish Whiskey
Preheat a large sauté pan over medium high heat. Add the vegetable oil and the butter. When the butter stops foaming and begins to turn golden add the chopped cabbage. Do not disturb the cabbage for about two minutes. After that time toss the cabbage in the pan and add the salt, pepper, caraway seeds, garlic powder and sugar. Continue to sauté the cabbage, for 10 minutes, tossing the cabbage around in the pan every few minutes. Deglaze the pan with the whiskey and continue to cook until the cabbage is soft and slightly caramelized, about 5 to 7 minutes.
Transfer to a bowl and serve immediately.