Caramelized Savoy Cabbage

Page 197

(1 review)

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Recipe Review

Good recipe, but not amazing. The steps do allow you to do certain portions in advance, which is helpful. I blanched the cabbage in the morning, and then cooked it later.

It also took me more than 3 batches to cook everything (you carmelize the cabbage in batches) -- I was using an 11 inch pan. In the end, I feel like there must be an easier way to have carmelized cabbage than the method used in this recipe (but I could be wrong).

Finally, I used 3/4 of the suggested amount of butter in the melted onions, more butter would have been too much in my opinion.

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