Braised Cream Cabbage

As the winter heads into the new year, we are down to just a few things that are left from our 2018 CSA.  We have some fennel, Brussels sprouts, some squash, garlic, and lots of cabbage.  In order to have something that reminds us of the things that grow well into the fall in our neighborhood at the holiday table.  This was this year's cabbage dish, suggested by a friend of a sibling.

• 1 medium green cabbage, cored and thinly sliced
  
• 1 medium yellow onion, finely chopped
  
• 2 garlic cloves, minced
  
• 1 tablespoon (heaping) grated fresh ginger
  
• 2 tablespoons butter
  
• 3/4 cup heavy cream
  
• salt and freshly ground black pepper to taste
  

1. In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
2. Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
3. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.