Ingredients
Scale
- 1 large head green cabbage, cored and chopped into bite-size pieces
- 4 tablespoons unsalted butter
- 5 garlic cloves, minced
- ½ cup low-sodium chicken broth
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice, optional
Instructions
- Remove damaged outer leaves, quarter the cabbage, remove the core, and chop into even pieces. Drain well if rinsed.
- Melt the butter in a large deep skillet or wide Dutch oven over medium heat.
- Add garlic and cook for 30–45 seconds, stirring, just until fragrant.
- Add cabbage, onion powder, paprika, salt, and pepper. Toss to coat, adding cabbage in batches if needed.
- Pour in broth, cover, and cook over medium-low heat for 12–15 minutes, stirring occasionally, until tender. Allow more time if needed.
- Uncover and cook over medium heat for 5–8 minutes, or until excess liquid evaporates. Allow brief undisturbed contact with the pan for some golden edges, watching the garlic carefully.
- Stir in parsley and optional lemon juice. Taste, adjust seasoning, and serve hot.
- Prep Time: 10 minutes
- Cook Time: About 25 minutes
Nutrition
- Serving Size: 6 side-dish portions