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Butter Braised Savoy Cabbage

1 savoy cabbage*

3 tbsp. butter

3 tbsp. water, chicken broth, veg. broth, or white wine

sea salt

Optional additions: Carmelized onions, julienned or grated carrots, herbs: thyme or marjoram; spices: nutmeg, caraway seed; heavy cream, etc.)

 

This recipe is a method. You can use whatever optional additions you like to make it your own.

Cut cabbage into quarters and remove core. Slice into 1 inch thick ribbons or bite-size pieces. Melt butter (and optional spices if using) over medium heat in a large skillet. If using onions, add now and cook over low heat until very soft and just beginning to brown. Add cabbage (and optional veggies if using) and sprinkle with salt. Add braising liquid of your choice. Stir to combine. Cover and reduce heat to medium-low. Cook until cabbage is tender and liquid is absorbed. If using herbs, add near the end of cooking time. If desided, you can add a few tbsp. of heavy cream at the end.

Serve warm.

*Red or green cabbage can be substitute for the savoy in this recipe.

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