Thursday, April 21, 2011

Super Food: Smothered Cabbage

1 medium cabbage with green leaves intact
1 hot green jalapeno pepper
1 red jalapeno pepper
1/4 teaspoon powdered chicken broth
1 tablespoon extra virgin olive oil
1 saucepan with lid that closes tightly
2 tablespoons water

Combine peppers, chicken broth, olive oil and water in saucepan. Allow mixture to simmer. Add cabbage and cover pan tightly. Do not allow to cook on very high heat because they will burn. The objective is to have the heat that is trapped in the pan pull the moisture from the cabbage. This is the  moisture that cooks the vegetable. That is the reason you end up with what seems like a lot less cabbage once they have cooked. Do not over cook cabbage. Remove from heat while the leaves are still crunchy. The heat inside the saucepan will continue to cook them until they are served. That is the origin of the name. They were smothered (without access to air) in a pot with mostly their own juices to cook them. So don't over cook. They are great with salmon or the other white meat. (pork chops) I prefer them on the spicier side and very crunchy.

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