Garlic Butter Melting Cabbage
Garlic Butter Melting Cabbage
Ingredients
- 1 green cabbage, medium head
- 1/2 cup unsalted butter, (1 stick)
- 4 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup vegetable broth, or water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the cabbage by removing any outer damaged leaves. Cut the head of cabbage into quarters, then chop each quarter into smaller, bite-sized pieces, roughly 1 to 1 1/2 inches.
⏱️ 10 min
- 2
Place a large, heavy-bottomed pan or Dutch oven over medium heat. Add the unsalted butter and allow it to melt completely, swirling to coat the bottom of the pan.
⏱️ 2 min
- 3
Add the minced garlic to the melted butter. Sauté for 1 to 2 minutes, stirring constantly, until the garlic is fragrant but not browned.
⏱️ 2 min
- 4
Add the chopped cabbage to the pan with the garlic butter. Stir well to ensure all the cabbage is coated with the butter and garlic.
⏱️ 3 min
- 5
Season the cabbage with salt and freshly ground black pepper. Stir again to distribute the seasonings.
⏱️ 1 min
- 6
Pour the vegetable broth (or water) into the pan with the cabbage.
⏱️ 1 min
- 7
Cover the pan with a tight-fitting lid. Reduce the heat to medium-low and allow the cabbage to cook for 15 to 20 minutes, or until it has softened significantly and appears to have 'melted' down. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 20 min
- 8
Once cooked, remove the lid. Taste and adjust seasoning if necessary. Garnish the garlic butter melting cabbage with chopped fresh parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Melting Cabbage
- 1 green cabbage, medium head
- 1/2 cup unsalted butter, (1 stick)
- 4 garlic, cloves, minced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup vegetable broth, or water
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the cabbage by removing any outer damaged leaves. Cut the head of cabbage into quarters, then chop each quarter into smaller, bite-sized pieces, roughly 1 to 1 1/2 inches.
⏱️ 10 min - 2
Place a large, heavy-bottomed pan or Dutch oven over medium heat. Add the unsalted butter and allow it to melt completely, swirling to coat the bottom of the pan.
⏱️ 2 min - 3
Add the minced garlic to the melted butter. Sauté for 1 to 2 minutes, stirring constantly, until the garlic is fragrant but not browned.
⏱️ 2 min - 4
Add the chopped cabbage to the pan with the garlic butter. Stir well to ensure all the cabbage is coated with the butter and garlic.
⏱️ 3 min - 5
Season the cabbage with salt and freshly ground black pepper. Stir again to distribute the seasonings.
⏱️ 1 min - 6
Pour the vegetable broth (or water) into the pan with the cabbage.
⏱️ 1 min - 7
Cover the pan with a tight-fitting lid. Reduce the heat to medium-low and allow the cabbage to cook for 15 to 20 minutes, or until it has softened significantly and appears to have 'melted' down. Stir occasionally to prevent sticking and ensure even cooking.
⏱️ 20 min - 8
Once cooked, remove the lid. Taste and adjust seasoning if necessary. Garnish the garlic butter melting cabbage with chopped fresh parsley before serving hot.
⏱️ 1 min