Make Cabbage 10X Better With A Simple Confit Technique - Tasting Table

"The historic origins of confit trace back to preserving foods by cooking them in liquid (usually lots of cooking fat) and storing them aseptically. In practice, today, making cabbage confit involves low cooking temps and ample amounts of butter or oil for a delicious veggie main or side sure to impress."

"The technique can be carried out slowly in a saucepan on the stovetop until the flavorful, rich cooking liquid is reduced. Or for a more hands-off approach, you can also confit cabbage in the oven, until the veggie becomes tender - often a tenderness unmatched by other cooking methods."

"Some chefs like to marinate their cabbage confit in vinegar before cooking it for even more flavor and tenderness. If you go this route, just make sure to add some sugar or honey to balance the tartness and fat."

Cabbage confit is a French cooking technique that elevates cabbage beyond typical preparation methods like grilling, roasting, or steaming. Historically used for food preservation by cooking in fat and storing aseptically, modern cabbage confit involves low temperatures and generous amounts of butter or oil. The technique can be executed on the stovetop in a saucepan or in the oven, with the cooking liquid reduced until the cabbage becomes exceptionally tender. Creative variations include adding wine, citrus, or vinaigrette to the cooking liquid, choosing different cabbage varieties like green, red, or cauliflower florets, and pre-marinating in vinegar before cooking. Balancing tartness with sugar or honey enhances flavor complexity.

Read at Tasting Table