Ingredients:

  • 1 medium head green cabbage, cored and chopped into 1-inch pieces (approx. 2 lbs / 900g)
  • 2 cups (475ml) low-sodium chicken broth
  • 1 tsp (2g) crushed red pepper flakes
  • 1 tsp (6g) kosher salt
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) apple cider vinegar

Instructions:

  1. Remove any wilted outer leaves from the cabbage and slice the cabbage into 1-inch thick squares or wedges.
  2. Rinse the chopped cabbage thoroughly under cold water and drain.
  3. In a large pot, combine the chicken broth, salt, and red pepper flakes, then bring the liquid to a rapid boil over high heat.
  4. Carefully add the cabbage to the boiling liquid, reduce heat to medium-high, and simmer for 8–12 minutes until the cabbage is translucent and tender but still retains a slight snap.
  5. Drain the cabbage using a slotted spoon, reserving approximately 2 tablespoons of the spicy cooking liquid.
  6. Return the cabbage to the pot over low heat, stir in the butter and apple cider vinegar, and toss gently until the butter is melted and the cabbage is coated in a glossy glaze.