Teriyaki Braised Cabbage with Goat Cheese

I got this recipe idea from a co-worker (thanks Colleen!!) and decided I had to try it for two good reasons:

1. I have never made cabbage as a side dish (I usually use it for soups) and wanted to expand my cabbage cooking horizons

2. I’m obsessed with goat cheese.

Good enough, right? Stirring in the goat cheese at the end was KEY. Goat cheese has such a creamy, rich flavor so just a little goes a long way. I had it three days in a row! The first night I made it, I paired it with roasted wild Alaskan cod. I like to keep my protein simple when I have a lot of flavor going on with a side. It was such a satisfying and healthy meal!

Print Recipe

TERIYAKI BRAISED CABBAGE WITH GOAT CHEESE

Sounds weird, I know. But I promise it's delicious.

Prep Time

10 minutes

Cook Time

25 minutes

Servings

Ingredients

• 1 head red cabbage You can also buy pre-shredded!
• 1 tablespoon olive oil
• 1/2 cup water
• 2 tablespoons serving Slow Cooked Salsa Chicken
• Salt and pepper to taste
• 3 tablespoons crumbled goat cheese

Prep Time 10 minutes Cook Time 25 minutes Servings Ingredients 1 head red cabbage You can also buy pre-shredded! 1 tablespoon olive oil 1/2 cup water 2 tablespoons serving Slow Cooked Salsa Chicken Salt and pepper to taste 3 tablespoons crumbled goat cheese

Instructions

1. Roughly chop the red cabbage (you can also chop in a large food processor).
2. Heat the olive oil in a large pan over medium high heat (You may need to do this in two batches if your pan isn't big enough! Otherwise your cabbage will not cook evenly).
3. Cook for about 5-10 minutes until the cabbage begins to soften slightly. Add about 2 tablespoons low-sodium teriyaki sauce, salt and pepper to taste (don't go crazy on the salt since the sauce is already salty!). Cover the pan with a lid, and cook for about 20 minutes until the cabbage is soft, stirring occasionally.
4. At the end of cooking, stir in the goat cheese until melted through.