Ingredients:

  • 1 medium head of green cabbage, chopped into 1-inch pieces (approx. 2 lbs / 900g)
  • 2 cups chicken broth
  • 1 tsp salt
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ½ tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Place the chopped cabbage in your skillet and pour in the broth and salt. Bring the liquid to a boil, then immediately turn the heat down to medium-low. Cover with the lid and simmer for 10–12 minutes until cabbage is translucent and tender.
  2. Remove the lid and increase the heat to medium. Continue to cook for 3–5 minutes, stirring occasionally, until most of the broth has evaporated.
  3. Push the cabbage to the sides of the pan to create a small well in the center. Add the butter. Once it begins to foam and smell nutty, stir in the minced garlic and sauté for 1 minute until the garlic turns a pale gold.
  4. Fold the cabbage back into the butter, tossing well to glaze every piece. Season with black pepper and stir in lemon juice if using.