Sautéed Cabbage

 Hardly worth noting this simple recipe except when I made it Tony specifically said, “yum!” And that doesn’t happen often. 

• 1 (2 pounds) head green cabbage

• 1/4 cup high-quality unsalted butter

• 1/4 cup chicken broth0

• salt and freshly ground black pepper to taste

• 2 slices crisply cooked bacon, crumbled, for garnish (optional)

  Cut up the cabbage.

  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.

  The bacon probably shouldn’t be optional, it does get soggy in leftovers though so eat it the first day.