Chou Etouffee (Smothered Cabbage, Haitian-Style)
By: Batya
Published: Sunday, May 15, 2011 - 1:39am

Ingredients




1 small head green cabbage, shredded
2 teaspoons Garlic powder
3 carrots, peeled and shredded
4 tablespoons light butter
1 large onion, finely chopped
3 sprigs of fresh thyme
1 cup chicken broth
2 quarts boiling water
1 tablespoon salt
1 tablespoon black pepper

Preparation

1 Place the shredded cabbage and carrots in a colander in the sink. 2 Pour about 2 quarts boiling water over the cabbage and carrots and let stand. 3 Meanwhile, melt 2 Tbsp. butter in a large frying pan; sauté the onion till soft.  Then add the cabbage and carrots to the frying pan, with the remaining butter, and stir well to mix carrots evenly through the cabbage; continue stirring until all the vegetables are cooked. 4 Sprinkle with garlic powder, 5 Add a little water to the pan to keep moist and to keep from burning, 6 Cover and lower heat to very low; simmer, stirring occasionally for about 30 minutes or until cabbage is very soft; 7 Remove cover and continue cooking just until liquid evaporates. 8 Remove the thyme before serving.