Ingredients
- 1 large head green cabbage (about 1.2–1.5 kg), chopped into large pieces
- 4 tablespoons butter
- 3 cloves garlic, minced
- 1 medium onion, sliced (optional)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme
- 1/2 cup vegetable or chicken broth
- 1 tablespoon olive oil (optional)
- 1 teaspoon sugar (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Cabbage
- Remove any damaged outer leaves from the cabbage.
- Rinse thoroughly under cold water.
- Cut into large chunks and set aside.
- Slice the onion if using.
2. Sauté the Aromatics
- Heat a large skillet, Dutch oven, or deep sauté pan over medium heat.
- Add the butter and olive oil (if using).
- Once the butter has melted, add the onion and cook for 4–5 minutes until softened.
- Stir in the minced garlic and cook for about 30 seconds, until fragrant.
3. Season the Cabbage
- Add the chopped cabbage to the pan.
- Sprinkle with salt, black pepper, smoked paprika, thyme, and sugar (if using).
- Toss well to coat the cabbage with the seasonings and butter.
4. Braise
- Pour in the vegetable or chicken broth.
- Cover the pan with a lid.
- Cook over medium-low heat for 20–25 minutes, stirring occasionally, until the cabbage is tender.
5. Finish and Serve
- Remove the lid during the last 5 minutes of cooking if you’d like some of the liquid to evaporate.
- Taste and adjust the seasoning if needed.
- Sprinkle with fresh parsley before serving.
Serving Suggestions
This buttery cabbage pairs well with:
- Roasted chicken
- Pork chops
- Sausage
- Meatloaf
- Mashed potatoes
- Rice
Tips
- For extra flavor, add a few slices of cooked bacon or smoked sausage.
- A splash of apple cider vinegar at the end adds a pleasant tang.
- Leftovers keep well in the refrigerator for up to 4 days.
