Serves 4 to 6
1 stick butter
1/2 pint half and half
1 can (14.5 oz fluid ounces) chicken broth
2 ribs celery, chopped
2 cloves garlic, diced small
5 green onions, chopped
1 medium size cabbage, cut into quarters
1 Tbsp Greek seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 Tbsp cornstarch (optional)
1. Steam cabbage in a double boiler over medium high heat until almost tender, about 45-60 minutes. If you don’t have a double boiler, the cabbage can be boiled.
2. Meanwhile, melt the butter in a medium pot over medium heat. Add salt and and stir in celery, garlic, and onion in butter until almost tender, 5 to 7 minutes.
3. Pour chicken stock over the celery mixture. Add Greek seasoning and black pepper to the pot. Add the cabbage and stir to break up the large pieces.
4. Add half and half, bring to a boil, then reduce to a slow simmer. Cook until the cabbage is very tender and the liquid is reduced by half; about 30 minutes.
5. If liquid hasn’t reduced by the time you want to serve, prepare a cornstarch slurry by stirring cornstarch in 1 cup water until dissolved.
6. Add small amounts of the slurry while stirring the cabbage until the desired thickness is achieved. Discard the unused slurry.
I developed this recipe to create a side dish similar to one Lea and I had experienced on a buffet in Missouri. It is a delightfully fragrant dish with Greek flavors taking front stage. I chose the Greek seasoning because it is a combination of about 13 spices, more earthy than Italian, while not as forward as Indian or Thai seasonings. This side dish pairs very well with Apple-Ginger Thick Cut Pork Chops and similar dishes that feature pork + apples.