This side dish is so simple that it really doesn’t need a recipe. The sweet, buttery flavor of the cabbage is a great accompaniment to just about any roast pork or ham entree and pairs nicely with roast chicken as well. Slow cooking is the key to getting the end, melt-in-your-mouth results.
- 4 tablespoons butter
- 1/3 cup chicken broth
- 2 medium heads of cabbage
- Salt to taste
- Pinch of white pepper
- Place the butter and chicken broth in a large pot over medium-low heat.
- Discard the tough outer leaves of the cabbage, quarter and remove the core. Chop roughly and add to the pot once the butter has melted. Depending on the size of your pot, you may need to add the cabbage in batches as it shrinks in volume.
- Cover and cook for about 15 minutes, tossing occasionally to coat the cabbage with the butter-broth mixture. Once the cabbage is tender and wilted, add salt to taste and a pinch of white pepper. Cover and continue cooking for an additional 30 minutes, stirring every few minutes to be sure the cabbage cooks evenly.
- If the cabbage seems to be drying out, the heat is too high. Add a small amount of broth and turn down the temperature. The end product should be tender and buttery but not swimming in liquid.
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