Mikey and I love cabbage.

Braised, roasted or in a salad. It is one of our favorite vegetables. I think cabbage is super underrated and I recommend you try this recipe (or roast it) immediately!

I shared my corned beef hash recipe with you a few days ago and I wanted to share this braised cabbage recipe with you too as well as a couple pictures from our St. Patrick’s Day party. I didn’t take as many pictures as I wanted, but I’ll share what I have. I’ll also share the coffee cake recipe here on the blog as soon as I can!

For the party I wanted to focus on the color green (obviously), so I used green grapes and honeydew melon for our fruit. We also had a bowl of lucky charms and coffee cake for those who like a little sweet with their breakfast.  I had some dill pickles (I needed about 5 more jars, everyone loved them!) and later pulled out some chips and salsa, peanuts and pretzels.

I also had Rolo’s (like a pot of gold) Mint M&M’s and Junior Mints. Because they are cute and delicious!

 

Recipe: Braised Cabbage

Makes 6 Servings

Ingredients:

1 Head of Cabbage

2 Tablespoons Olive Oil

1 Cup Chicken/Veggie Broth

Salt and Pepper

Directions:

Peel off outer layer of cabbage and throw away. Cut your cabbage into quarters and remove and dispose of hard center core. Slice into 1 inch strips.

Place cabbage into a large pot with about 1-2 tablespoons olive oil. Add broth and cook over med/low heat, stirring occasionally until cabbage has wilted and is a bit translucent. Salt and pepper to taste and serve warm with corned beef and hash or dice and mix into hash!