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Categories:Viewed: 18 - Published at: 8 months ago
Ingredients
- 3 tablespoons olive oil
- 1/2 head red cabbage, cut into 4 wedges through the core
- 1/2 head green cabbage, cut into 4 wedges through the core
- 1/2 cup low sodium chicken broth
- coarse sea salt & fresh ground pepper, to taste
- fresh lemons, juice of or lime juice, to taste
Method
- Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
- Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
- Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.
