Caramelized Cabbage

Summary by Krater

Helen Rennie demonstrates how to properly shred and brown cabbage in a pan using olive oil and butter, explaining technique and timing to achieve a savory, umami-rich result.

From the video

Answers: How do you brown cabbage?

• cabbage preparation
• browning cabbage
• deglazing pan
• stovetop cooking technique

Ingredients

• 7" (18cm) in diameter cabbage
• 1/4 cup olive oil
• salt
• 2 Tbsp butter
• 1/4 cup dry white wine
• 2 tsp pomegranate molasses

What it concludes

• Cabbage should be cut into 2-inch long and 1/4-inch wide strips for even cooking.
• Do not wash cabbage before cutting because trapped water slows down browning.
• Do not go bigger than 7 inches in diameter when buying cabbage to ensure it fits in standard pans.
• Stove heat should be gradually reduced and checking should become more frequent as the browning process continues.
• Pomegranate molasses or balsamic vinegar can be used to deglaze the pan at the end of cooking for acidity.