In the kitchen: Braising for Newbies

Getting veggies from the Farm is great, but from the moment they come in the door, the clock is ticking.

Tick, tick, tick, ROT.
The latest was a batch of cabbages. Mom gave me a few that were each about the size of a fist and suggested braising them. Which sounded pretty odd- butter? And water? Really?
The more I thought about it, though, the closer they were to being mulch. So, I dove into my cupboards and came up with this. Into the breach!
Miso-Braised Cabbage with Rice Noodles
1 large cabbage cut into quarters (or 3 small cabbages if you know growers)
1 Tbsp dried miso soup
1 1/2 Tbsp butter
2 oz rice noodles
  • Over high heat, toss the cabbage quarters with 1/2 Tbsp of butter until bright*, but not translucent.
  • Pour about two inches of cold water into the bottom of a 6 quart stock pot and bring to a boil.
  • Add the remaining butter, quartered cabbage, noodles, and miso and braise until tender- about 5-8 minutes. Test with fork- cabbage should be tender but not mushy.
  • Serve.
*Seriously. If anything the cabbage turns a brighter green when you sear it.

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