Bay leaves in braised cabbage

Kevin and I must both come from peasant stock, because we love cabbage.  I had half a head in the fridge, and I braised it with onions, bay leaves, and mustard.  I happened to have some smoked chicken stock, and that gave it body and a slight smoky flavor.  I made a huge pot of it, and we ate the whole thing.

Braised Cabbage with Mustard
(serves 2-4 as a side dish)

2 t. vegetable oil
2 large onions, sliced
1 small head white cabbage (or ½ a large one), shredded
4 bay leaves
2 T. prepared mustard
1 1/2 c. stock (I used smoked chicken – use what you like or what you happen to have)
salt and pepper to taste

In a large skillet, heat the vegetable oil over medium heat. Add the onions and sauté, stirring often, until they wilt and begin to brown, about 10 minutes.

Add the cabbage and continue to cook until it, too, wilts, another 5-10 minutes. Add the bay leaves, mustard, and stock. Bring to a boil, turn down to a simmer, cover, and cook until the cabbage is completely cooked, about 20-30 minutes, depending on how you like your cabbage.

Add salt and pepper. Serve with something meaty – pork is great, but so is swordfish, or chicken, or even steak.