What did you put in this cabbage?!
Sure, this sounds like the humblest option of all, but what this recipe lacks in bells and whistles, it makes up for in simplicity and deliciousness. In fact, it’s so simple and so delicious, some might say the whole thing sounds pretty said when he first tried this dish:" It's suspiciously delicious. Is it actually meat or something?"
No meat. Just onion, garlic, fresh ginger, butter, and cream. You sauté the alliums first, then add the ginger, then the cabbage. These spend some quality time together for 15 to 20 minutes, only to be deglazed with a big pour of heavy cream, which, as Emily writes, “picks up the browned bits from browning the cabbage as though it were the base for a gravy. It also mellows out the spicy ginger so everything practically melts together.
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