Tuesday, April 19, 2011

Braised cabbage with leeks and carrots

This is a work in progress. After browsing through Molly Steven's All About Braising: The Art of Uncomplicated Cooking, I converted her recipe for braised cabbage (World's Best Braised Cabbage on page 59) for a 12-inch Dutch oven. While I enjoyed the cabbage, I need to re-visit my technique one more time. I'll post once I prepare the dish a second time.

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