About this recipe: A simply irresistable cabbage recipe. Cabbage is braised with butter and chicken stock until tender and sweet. It's the perfect side dish to any meal. Enjoy during the cold winter months.
I've always made cabbage this way although tend to use ham stock cubes. Really tasty. - 30 Jan 2013
This is a quick version. Put some butter in a wok or large skillet. Slice up the cabbage and add to butter. Stir it around to coat with butter and salt the cabbage lightly. Stir from time to time moving the bottom to the top. Whe you see some nice brown edges and the cabbage become translucent its done. Takes about 10 min. Sprinkle with some Parmesan cheese. Even my 18 month old loves this veggie!! - 01 Feb 2008 (Review from Allrecipes US | Canada)
I make this all time...minus the butter, you don't need it. I always cook my cabbage in chicken broth. I also use the leftover broth as a base in vegetable and chicken soups (Freeze in ice cube trays for future use with cooking veggies too). Not to mention that the broth tastes wonderful on its own (especially when you are sickk)! - 21 Apr 2006 (Review from Allrecipes US | Canada)