“I found this in the San Francisco Chronicles. I served it with a pork tenderloin and corn bread. Everything was cooked in 30 minutes. Makes for a quick dinner. Note, the 2 color cabbage makes it look nicer, but you can just use one head of the same color cabbage if that's what you have on hand.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
  2. Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
  3. Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.

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