Buttery Braised Cabbage with Lemon and Garlic
Gently cooking chopped cabbage in a bit of butter and salt creates a tender, richly flavored side dish. Plus, it couldn't be easier.
1 small head savoy cabbage (or green cabbage)
3 tablespoons butter (olive oil works too!)
Fine sea salt (to taste)
3 to 5 tablespoons water
garlic (to taste)
lemon (to taste)
Cut the cabbage into quarters, cutting out the thick, solid core at the center. You can either discard the core or thinly slice it and include it in the mix.
Chop the cabbage into roughly bite-size pieces.
Melt the butter in a large saucepan or sauté pan over medium-high heat.
Once the butter stops foaming, add the garlic, saute for a few minutes, then add the cabbage, sprinkle it with salt, and add 3 tablespoons of water, stirring to combine.
Cover and reduce the heat to medium-low. Cook, stirring the cabbage now and again as needed until the cabbage absorbs all of the liquid, about 20 minutes.
Test the cabbage for tenderness; if necessary, add another 2 tablespoons of water and continue cooking, with the pan covered, adding a tablespoon of water at a time until the cabbage softens to your liking.
Season the cabbage to taste with additional salt, if you wish, and serve it hot or warm. Garnish with a squeeze of lemon.