The carrots complement the cabbage and smooth out any of its proverbial rough edges. The proportions of carrot and cabbage are nearly arbitrary, and so, nearly up to you.
- 4-6 carrots, peeled, trimmed, split and cut into 2 inch lengths
(or use a handful of packaged, peeled baby carrots)
- salt and white pepper to taste
- enough stock or water to fill about 3/8” of the pot used to braise the dish
- cored, trimmed and finely shredded Savoy cabbage
- unsalted butter
- Put the carrots in the stock with the salt and pepper, bring to a boil, reduce the heat to a simmer and cover the pot. Cook until the carrots have become slightly tender but still resist the push of a fork, about 5 minutes.
- Add the cabbage to the pot, cover it and increase the heat to medium high. Cook just until the cabbage wilts, another few minutes. Add hot stock if the pot becomes dry (it should not be a problem if your lid has a snug fit).
- Drain the liquid from the pot, return the cabbage and carrots uncovered to a low heat to evaporate any puddles and be generous with the butter.
- Be careful not to oversalt the cabbage, especially if using stock. Much of the liquid evaporates while the pot cooks, concentrating the salt. You can always taste for salt when you add the butter.
- We usually use chicken stock, but like ham stock is serving the cabbage with pork dishes. Most boullion cubes are horrible but Goya ham-flavoured granules are not bad.