Braised Thai Cabbage
Cooking has changed for me in mid-life. It needs to be simple, delicious and nutrient-rich without creating tons of left-overs that I’ll never get around to eating. This is a perfect two-person dish, or if you’re cooking for one, it’s small enough to enjoy half for dinner and the other half for lunch the next day.
The added bonus is the tender mellow green cabbage slightly resembles noodles, so my brain made an instant connection to comfort food.
What took this over the edge is making it a Thai version using Namjai Thai Satay seasoning that I picked up at a local arts festival this summer. It boasts a rich Thai flavor, without the spice which is great for me! And because I used pan-seared chicken thighs I previously cooked, also rubbed with the Thai Satay seasoning before cooking, made this meal come together in a snap. And the flavor profile makes this dish no regrets! You don’t need to worry if it will meet your desire for deliciousness if you’ve never cooked this recipe. It delivers without any added salt & pepper.
Do yourself a favor- when you buy that pack of chicken thighs or tofu at the store, come home, season and cook it up and store it in a glass air-tight container. I double seal the bowl, by tightly covering in plastic wrap before putting the lid on. I’m so glad I did this and you will be too, because it was the perfect complement for turning braised cabbage into a full meal with a little added broccoli and the pre-cooked chicken. If you wanted to make it even faster if you didn’t cook up that chicken yet- you can use canned chicken or even tuna for the protein. Don’t judge, just get your nutrients in and keep your life simple.
I pray you have a blessed day!
Thai Satay Braised Cabbage
No regrets! This braised cabbage is the new comfort food. Ready in under 30 minutes, this dish takes the rich layers of what you likely already have on-hand and delivers a vibrant, nutrient-dense, flavor-packed feast.
Ingredients
- 1/4 tsp Whole fennel seeds, toasted
- 1 Tbs Each Butter & Extra Virgin Olive Oil
- 1/2 Head of green cabbage
- A few general shakes of Nami Jai Thai Satay seasoning, see notes for link
- 1 C Broth of choice, I used chicken bone broth
- 1 Tsp Garlic cloves, minced
- Protein of choice; I used leftover Thai Satay chicken thighs, cut bite sized
- 1/2 C Broccoli crowns
- 3 Scallions, chopped
- 2 Tbs Cilantro or Parsley, chopped
Instructions
- Cut the cabbage into long strips, resembling extra-wide noodles. Leave the dense pieces together, don't separate them. Set aside.
- Cut the broccoli into bite sizes, set aside.
- Cut the scallions and cilantro, set aside.
- Prepare your broth, if using powered, set aside
- Using a shallow heavy-bottomed braising pan, like Le Creuset, on the stove top over medium heat, add the fennel seeds and toast 2-3 minutes, shaking the pan a few times throughout.
- Add the butter & oil, tilt the pan to evenly coat, add the cabbage and let it sear for 2-3 minutes before turning.
- Generously shake the Thai Satay seasoning over cabbage, turn the cabbage gently to coat.
- Add the broth, and the minced garlic, reduce heat to low cover and simmer about 8 minutes.
- Slice & add cooked protein, I used chicken thighs I cooked ahead of time, cook for another 2-3 minutes covered.
- Add broccoli to the edges circle, as to make a wreath, cover and simmer another 2 minutes.
- Add the scallions & cilantro, cover and simmer minute.
- Serve immediately and enjoy!
Notes
Because of the bone broth and the Thai Satay seasoning, this dish didn't need any added salt and pepper. Find the seasoning namjaikitchen.com, made with love in Washington state!
Other add-ons you might like:
Shredded carrots
Onions
Tofu
Salmon
Chili flakes
Coconut milk
