Ingredients
- 1 medium head green cabbage
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 2/3 cups chicken broth
- 4 slices of bacon, cooked and crumbled (optional)
- Paprika, for sprinkling
Instructions
- Remove the tough outer leaves and core from the cabbage. Cut the cabbage into quarters and then slice each quarter into 1-inch wide strips.
- In a large pot over medium heat, melt the butter with the olive oil. Add garlic and cook for about 1 minute. Add the sliced cabbage along with salt, black pepper, and chicken broth. Stir to coat evenly.
- Bring the mixture to a boil, then immediately reduce the heat to a simmer. Cover the pot and cook for 12-15 minutes until the cabbage is tender. Taste and adjust the seasoning if needed.
- If using, mix in the crumbled bacon during the last couple minutes of cooking so it can heat through. Sprinkle with paprika when serving.
