Ingredients
- 1 medium head green cabbage cored and sliced into ribbons
- 2 cups low-sodium vegetable broth
- 1/4 cup unsalted butter cut into small pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the sliced cabbage into the Crock-Pot.
- Pour the vegetable broth over the cabbage, and evenly distribute the pieces of butter on top. Season with salt and pepper.
- Cover and cook on low heat for 6 hours, gently folding the cabbage halfway through the cooking time to ensure even cooking.
