Not sure about you but there’s something about winter that leads to a craving for cabbage, turnips or carrots at my house. I bought cabbage yesterday but wasn’t sure what I was going to use it for. Until lunch time today.

This recipe from my cookbook collection has just enough  bite from the red pepper flakes to thoroughly warm you and your kitchen on a very cold day. The croutons are quickly prepared and set aside then a quick simmer of the cabbage and you’re all set.  25 minutes from start to finish resulting in a dish that can stand alone as it did for my lunch or a large bowl for serving on the side, its intended purpose  at my house tonight with  meatloaf.

I did use 2 T. of butter today instead of the one tablespoon the original recipe calls for because I cut the bread into two-bite pieces. Eating the croutons with your fingers provides the chance to really taste their olive oil, garlic, and red pepper flake seasonings. 15 minutes at 300 is perfect for braising the cabbage until it is just tender.  Use your electric skillet for preparing  this as you will need the room to spread out the six large cabbage wedges.  I drizzled 1/2 tsp. more olive oil over the bowl before digging in.

Thanks to friend, Dodie Conrad, for supplying me with the fresh parsley sprigs from her indoor pot.  Our market didn’t have fresh parsley today, and Dodie rescued the recipe by bringing over that small, but essential, ingredient.  Yet another advantage of living in a small town to be sure.  =)

Braised Cabbage & Spicy Croutons

Ingredients

1 T. olive oil
1 T. butter
1/3 coarse bread baguette torn into 1” cubes to equal 2 cups
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1 small head cabbage cut into six wedges
1/2 cup water
Salt and pepper, to taste
Fresh parsley for garnish
Lemon wedges for garnish

Directions In large skillet, heat oil and butter over medium heat. Add bread, garlic powder, and crushed red pepper flakes. Cook and stir 3-5 minutes until golden brown. Remove croutons from skillet with slotted spoon and cool on paper towel.

Add cabbage to skillet, overlapping wedges if needed. Season with salt and pepper and add water. Bring to a boil then reduce heat and simmer, covered, 15 minutes or until tender. Place cabbage on serving platter, drizzle with small amount olive oil if needed. Sprinkle with croutons and garnish with parsley and lemon wedges.