Ingredients:

  • 1 medium head of green cabbage (about 2 lbs/900g), cored and thinly sliced
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1/4 cup (60ml) chicken broth (or vegetable broth for vegetarian)
  • 2 tablespoons (30ml) lemon juice
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

  1. Slice the cabbage thinly, discarding the core.
  2. Melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  3. Add the sliced cabbage to the skillet. Season with salt and pepper.
  4. Sauté the cabbage, stirring occasionally, until it starts to soften (about 5-7 minutes).
  5. Pour in the chicken broth. Cover the skillet and reduce heat to low. Simmer for 10-12 minutes, or until the cabbage is tender but still has a bit of bite.
  6. Remove from heat and stir in the lemon juice.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Garnish with fresh parsley and serve immediately.