Braised Cabbage with Parsley and Thyme
Inspired by techniques from America's Test Kitchen.
Shredded green cabbage simmers for just a few minutes in a splash of butter and chicken broth, covered, so it wilts fast while staying bright green. A scattering of parsley and fresh thyme keeps it tasting clean and herby rather than heavy.
Always check the labels of the products you use.
Method
- 1
Melt the butter. Melt the butter in a large skillet over medium heat.
- 2
Add the cabbage. Stir in the broth, then add the cabbage and thyme. Bring to a simmer.
- 3
Braise, covered. Cover and continue to simmer, stirring occasionally, until the cabbage is wilted but still bright green, 7–9 minutes.
- 4
Finish. Sprinkle with the parsley and season to taste with the salt and pepper.
Storage
Best eaten right away while still bright green and crisp-tender. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently in a skillet. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low fat: 2.9 g fat per 100 g (limit ≤ 3 g)
- Low sugars: 3.5 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 5.3 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 138 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large skillet with a lid
- chef's knife
- chopping board
- wooden spoon or spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 73 kcal |
| Protein | 2.1 g |
| Carbohydrate | 9 g |
| of which sugars | 4.9 g |
| of which free sugars | 0 g |
| Fat | 4 g |
| of which saturates | 2.4 g |
| Fibre | 3.9 g |
| Salt | 0.56 g |
Protein per 100 kcal
2.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
