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| Original recipe called for bacon. I'm not gonna lie - it was good, but that was from another life. |
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| This healthier version was yummy and very easy!! |
- 5 cloves garlic, finely chopped
- 1 medium green cabbage, cut into 1/4-inch-thick wedges
- 1 cup broth
- 1 bay leaf
- 1-1/2 teaspoons kosher salt
- 1-1/2 tablespoons apple cider vinegar
- Kosher salt
- Freshly ground black pepper
- Heat a 5-quart or larger Dutch oven on medium-high heat. Add a little broth.
- Add garlic and stir.
- Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.
- Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.
- Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Serve immediately.