INGRIDIENTS

• 1 (2 pounds) head green cabbage
• 1/4 cup high-quality unsalted butter
• 1/4 cup chicken broth
• salt and freshly ground black pepper to taste
• 2 slices crisply cooked bacon, crumbled, for garnish (optional)

Directions

1. Remove the tough outer leaves of the cabbage. Cut in half vertically, and cut out the core. With the cut side down, slice into 1/2-inch slices.
2. Melt butter in a Dutch oven over medium heat. Add cabbage, and toss until well coated. Stir in the chicken broth, cover, and cook, stirring occasionally, until cabbage is tender but still a bit firm, 8 to 12 minutes.
3. Season with salt and pepper, and toss until well combined, Transfer to a serving dish, and sprinkle with crumbled bacon.