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Basic Braised Cabbage With Variations

Contributed by: Robert Cerello


  • 1 14 oz. can low-salt chicken broth
  • 1/4 Cup (one stick) unsalted butter
  • 2 garlic cloves, sliced thinly
  • One 1 1/2 lb head Savoy cabbage, halved, cored, sliced thin


Bring broth, butter and garlic just to a boil in a heavy large skillet. Add cabbage, cover. Reduce heat to medium.

Cook until cabbage is soft. Stir occasionally; this should take five to six minutes.

Drain, then discard liquid.

Season cabbage to taste with salt, pepper, or any other condiment of choice. (Add more ingredients if desired for a gourmet dish - See sugestions below).

Serving Suggestions:

This dish accompanies medium fish, pork, turkey, chicken, tongue, risotto, polenta, smaller string pasta, noodles, soups or stews etc. very well. As a variation, add a light white sauce or vinaigrette dressing with Miracle Whip to make a different flavor. Or add a hearty tomato sauce, vinegar and sugar and non-fat sour cream.

Experiment. Enjoy. Bon appetit.

Serving Size: Makes 6 Servings

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