Instructions
1. Melt the butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
2. Arrange the cabbage wedges in a single layer in the skillet. Pour in the vegetable or chicken broth. Season with salt and pepper.
3. Bring the liquid to a simmer, then reduce the heat to low, cover, and braise for 15-20 minutes, or until the cabbage is tender but still has a slight bite.
4. Remove the lid and increase the heat to medium-high. Cook for another 5-7 minutes, uncovered, allowing some of the liquid to reduce and the cabbage to caramelize slightly on the cut sides.
5. Squeeze the fresh lemon juice over the braised cabbage.
6. Garnish with fresh chopped parsley and serve immediately.
Short Tips
* For extra flavor, add a pinch of red pepper flakes with the garlic.
* Don’t overcrowd your pan; braise in batches if necessary for even cooking.
* This dish pairs wonderfully with roasted chicken, pork chops, or grilled fish.
* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
