Braised cabbage is one of my top comfort foods. That said, I’ve only made it once before and it didn’t turn out so well. This time I consulted my mom and my sister before making it and gave it another go with a few touches of my own, such as a ton of Texas Pete’s hot sauce. This dish is usually served as a side but we enjoyed it for dinner with chicken.Ingredients:
2 large carrots, grated
2 medium onions, chopped
3 packages Shitake mushrooms, large mushrooms halved
1 head of cabbage, shredded
~5 cloves of garlic, crushed
~5 Bay leaves
5 green onions, chopped
2 large tomatoes, grated
Texas Pete’s hot sauce to taste (or whatever other hot sauce you prefer)
Salt & Pepper to taste
1. Start with shredding your cabbage, salting it lightly, and then crushing it with your hands. Let the cabbage stand.
2. Add your onion, garlic, and carrots to a large pot and saute for about 5 minutes. Then add your mushrooms. Saute until the mushrooms release a significant amount of water (as they shrink) and keep the lid off to allow the water to evaporate.
3. Meanwhile, grate 2 large tomatoes, eat the tomato skin (or dispose of it if you’re an elitist). Add the tomato to the pot and stir until well mixed.
4. Add the cabbage and Bay leaves to the pot. Cook for at least an additional 20 minutes. Taste the cabbage to see if you prefer it more cooked (I don’t like the cabbage too overcooked).
5. Before you finish cooking the cabbage add salt and pepper to taste, the chives, and hot sauce.