Ingredients
Method
- Cut the cabbage into quarters and remove the hard central stem.
- Cut each quarter into 1-inch strips and set them aside.
- Melt the butter in a large pot and add the olive oil.
- Add the cabbage and remaining ingredients to the pot.
- Bring the mixture to a boil while stirring, then immediately reduce the heat to a simmer and cover the pot.
- Simmer for 12 to 15 minutes, or until the cabbage reaches your desired tenderness. Avoid overcooking to prevent a slimy texture.
- Taste and adjust the seasoning.
Notes
Ingredient Swap: I love using smoked salt when I have it, as it adds a wonderful, subtle depth that reminds me of slow-cooked Southern greens without the long wait.
Storage Tip: This cabbage keeps beautifully.
I store any leftovers in a sealed container in the fridge for up to 4 days, and I find the flavors meld even more.
Make-
Ahead Advice: You can absolutely cut the cabbage a day in advance.
I store the strips in a zip-top bag in the fridge to make the final cook a quick 15-minute affair.
Common Mistake: The biggest error is overcooking.
I pull it off the heat when it's just tender with a slight bite, as it continues to soften from residual heat.
Mushy cabbage is a sad thing.
Serving Suggestion: This is my go-to side for pork chops or a simple roasted chicken.
A splash of apple cider vinegar at the table brightens everything up perfectly.
Broth Note: I've made this with vegetable broth many times for my vegetarian friends, and it's just as delicious.
The key is using a good, flavorful broth.