Ingredients:
1/2 head cabbage, chopped into approx 1 inch squares or pieces
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 1 cup vegetable broth ( I prefer it with the chicken)
3 tablespoons dry sherry (optional)
Directions:
Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
Taste and adjust seasoning, serve hot.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.