This scrumptious cabbage dish melts in your mouth
When my friend mentioned to me that she tried Adeena Sussman’s melted cabbage recipe found in her book “Sababa,” I was intrigued. It sounded so inviting.
I love cabbage. I love coleslaw, I love it shredded in fish tacos, I love it braised with apples and cream, I love cabbage borscht, and I love vegetable cabbage soup. But melted? Sign me up.
There are many versions of this traditional dish in Israel. In Sussman’s version, she chooses to sear the cabbage wedges first, which adds extra flavor and caramelization. She then glazes the pan with wine and stock and slowly cooks them for 2 to 2 1⁄2 hours.
You can cook it for even longer for a softer version, but make sure that the bottom of the pan has some liquid in it.
I like to serve this recipe in shallow serving bowls with the juice spooned over, drizzled with olive oil and a big dollop of creme fraiche or sour cream. The recipe calls for butter, but I didn’t use it, and it was still flavorful.
On another testing round, I used all chicken stock and no wine and substituted fresh dill weed sprigs for the thyme. It was a big hit.