Ingredients:
1 tablespoon unsalted butter
½ medium head of green cabbage, cored and shredded
¼ cup chicken or vegetable broth
2 sprigs fresh thyme
2 tablespoons minced parsley
Salt and pepper
Directions:
Melt the butter in a large sauté pan over medium heat. Add the cabbage and stir to coat with butter, allow to cook for 2 to 3 minutes or until the leaves begin the wilt. Add the broth and thyme leaves and cover with a lid. Cook until cabbage
is tender, 10 minutes. Remove from heat, sprinkle with parsley, and season with salt and pepper.
Serves: 4
Recipe by: Elizabeth Blessing, Green B.E.A.N. Delivery