This is a simple and delicious Recipe. It's a great Side Dish for Thanksgiving.
I have other great Cabbage Recipes but this may very well be my favorite.
Here's what you'll need:
1 Small Head Of Cabbage
4 1/4 Cups of Vegetable Stock, ( I use Better Than Bouillon) They also make a Vegetarian No Chicken Plant Based Bouillon, that I have used.
Salt.
Black Pepper.
4 TBS. Butter.
Remove any Outer Brown Leaves from the Cabbage.
Cut the Cabbage Into Quarters and remove the Thick Core.
Roughly Chop the Cabbage. (Refer to the above Photo to get an idea of the Size of the Pieces.) Add it to a Sieve in Batches and Rinse with Cold Water.
In a Large Saucepan:
Vegetable Stock
Cabbage
Make sure it's all Submerged in the Stock.
Bring it to a Boil.
Reduce to a Simmer and continue Cooking for 15 - 20 Minutes.
Drain the Cabbage in a Collander and add it back to the Saucepan on LOW HEAT to Drain off any Excess Liquid.
Add:
Butter and Toss until Completely Melted and Stir to Combine Well.
Transfer to a Serving Dish.
Season it well with Salt to Taste and Plenty of Black Pepper to Taste.
Stir to combine Well.
Enjoy!
Peace in the Kitchen!
