1 medium head green cabbage, cut into 2 inch pieces
4 each medium potatoes, cut into 1/8ths
1 each red onion, sliced
5 cloves garlic, thinly sliced
6 leaves sage, chiffonade
4 sprigs thyme leaves
2 each clove
1 each meyer lemon, zest
6 tablespoons butter, cut into pieces
3 oz chicken stock or water
To Taste Salt and Black Pepper
Dutch oven, frying pan or braising pan with lid
Mandoline (not necessary)
Microplane or fine grater
Prep all ingredients. Add a little vegetable or olive oil to a braising pan, frying pan or a dutch oven on low heat. Add the cabbage and gently heat to wilt with no color. Season with a little salt. Once the cabbage has begun to wilt, about 5 minutes, add in the stock or water and the garlic. Continue to wilt another 3 minutes over medium low heat. Add the butter, herbs, red onions and clove, season with salt and braise another 5 minutes. Add the cut potatoes and check seasonings, add a little more salt if need be. Cover the braise with a lid and gently continue the cooking over a medium low-medium heat about 10 minutes. Check the braised cabbage and give it a stir every now and then. Test the potatoes. If you are where you need to be add the meyer lemon zest and adjust the seasonings, adding salt and black pepper to taste. Serve warm with a dollop of sour sour cream on top and some cracked black pepper.
The liquid should not reduce much and there should be no color on the cabbage or potatoes. If this is happening or does, add more liquid and reduce the heat. Try not to overcook the potatoes or break them up when stirring the pot.
Keep an eye out for the cloves, or you’ll get a surprise bite like I did!