A Homemade Life: Cream Braised Green Cabbage

So the issue with having a summer baby is that babies really aren't supposed to be in the sun.  Their skin is really sensitive, and you're not supposed to put sunscreen on them for 6 months.  Which means to avoid sunburn, you have to use physical sun blockers like long sleeves and pants.  Which can get really hot!

We completely avoided this with Thatkid, since he was born in the fall.  By the time beach season rolled around, he was already 6 months old!  Thatbaby was not so lucky, so we had to take other precautions to keep him out of the sun when we hit the sand.

Thatbaby has his own little castle (tent) to hang out in and stay cool and out of the sun.  And he has lots to entertain himself with, since his older brother never stops once we get to the beach.

"I love the beach!"  he shouted as he spun around outside the tent.  While Thatboy surfed, and Thatbaby hung out, Thatkid and I played catch in front of the tent. 

And since Southern California kids don't have snow to make snow angels, we make sand angels in the summer.

When Thatboy got back from surfing he asked Thatkid if he wanted to take the board for a spin, and the answer is usually a resounding "No."  Thatkid doesn't like going in the water with Thatboy who encourages him to dive under the waves. As opposed to me who lifts him up and out of the water when the waves come.

But this time, Thatkid said yes.  And Thatboy took advantage of the occasion.

Even though he was a little scared, he let Thatboy lay him down on the board and drag him out into the water, then push him when the wave came in so he could ride the wave in to the shore.

Then he brought Thatkid out into the water, with Thatkid clinging for dear life and screaming.  But after the first dunk under (still holding Thatboy tightly) he came up smiling and happy.

I admit to not loving beach days as much as the rest of the family.  They're long, hot, and the sand - THE SAND!  But I'm a good sport about it.  I pack the cornstarch and suck it up.  Because sometimes we do things for the good of others.  Or for ourselves.  Like braising cabbage.  Cabbage gets a bad rap.  Does anyone really LOVE cabbage?  Like "oh yay!  cabbage is on the menu!" love cabbage?  Probably not.  Tell someone you're serving cabbage and they'll probably just nod their head politely.  It's not an exciting green.  Except most people really do like cabbage, they just don't think about it in that sense.  Like who doesn't like coleslaw?  Which is really just cabbage.  Or this braised cabbage.  Which doesn't sound exciting, and takes some work (like a day at the beach) but in the end, makes everyone happy.

Cream Braised Green Cabbage (From A Homemade Life)

1 small green cabbage

3 Tbsp unsalted butter

1/4 tsp salt

2/3 cup heavy cream

1 Tbsp fresh lemon juice

1. Pull any bruised leaves frim cabbage and cut into quarters.  Cut each quarter in half lengthwise.
2. Melt butter in 12-inch skillet over medium-high heat.  Add the cabbage wedges, in a single crowded layer with cut sides down.  Cook for 5-8 minutes until browned.
3. Using a pair of tongs, gently turn the wedges onto the other cut side and let brown.
4. Sprinkle salt over the wedges and add the cream.  Cover the pan with a tight fitting lid, and reduce the heat to a gentle simmer.  Cook 20 minutes.
5. Remove the lid and use the tongs to gently flip the wedges.   Cook for another 20 minutes.
6. Add the lemon juice and shake the pan to distribute evenly.  Simmer, uncovered for a few minutes more.  Serve immediately. 

jj