While that's melting, chop up your cabbage into about 1 inch squares. The recipe calls for a 1/2 of cabbage but I wasn't sure what that meant so I used 8 cups and it was perfect.
Cool! Look at the pretty design!
I know! I'm weird!:::blurry pic alert:::
Add the cabbage, 1/2 teaspoon salt and a 1/4 teaspoon pepper to the pan. Oh my! I may have misjudged the pan. It's a little full!Ooops! I forgot the chicken broth. I used light and fat free. You'll need this a little later. Stir and sauté the cabbage for about 5 minutes. This looks just about right. Now add 1 cup of the chick broth and bring to a boil.
It should probably take about 15 minutes to get the cabbage tender. When it's tender, take off the lid.
Turn the heat back up so the broth boils. Make sure to stir it so it doesn't burn. After the broth reduces by half, it is done.
Yummy! This is the finished product!
1/2 head cabbage, chopped into approx 1 inch squares or pieces (I used 8 cups)
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
1 cup chicken broth or vegetable broth (I prefer it with the chicken) (Me too!)
3 tablespoons dry sherry (optional) (I didn't use this)
~Heat oil and butter in large heavy and wide saucepan or sauté pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
~Add broth (I usually add a bit of sherry, too
~Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn). ~Taste and adjust seasoning, serve hot.
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