Sauteed Savoy Cabbage
Cabbage, butter, salt & pepper - simple and delicious
- 1 Tbsp olive oil
- 2-4 Tbsp water or broth
- 1 small head Savoy cabbage, quartered, cored & thinly sliced
- salt & pepper to taste
In a large heavy bottomed pot, melt 1 Tbsp. butter in the oil over medium heat.
Add the cabbage and toss to coat.
Cook until tender, tossing from time to time.
Add broth or water a tablespoon at a time through the cooking process. T
oss with final tablespoon of butter and season with salt and pepper. Serve hot.