This is what I came up with when trying to class up cabbage to bring to a "Friendsgiving" dinner a few years ago. It's very similar, I think, to English braised cabbage, but with coriander seeds. It makes a nice vitamin-rich addition to all the starches that feature so prominently at Thanksgiving, a hearty side to pork chops, or, with rice or potatoes, a simple and comforting meal when you're feeling a little under the weather. The amounts are eminently adjustable. (Incidentally, this is the dish I had in hand when I first learned about food52--I brought it to family Thanksgiving last year, whither a cousin and friend of Merrill's brought the challah stuffing that won last year's Thanksgiving contest!)

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