Leafy Greens, Southern Sides
Southern
Yield: 4-6
Author: Tammy Nichols
Cabbage, Stewed - Master Cookbook Recipe # 660

Cabbage, Stewed - Master Cookbook Recipe # 660

Stewed cabbage is a quintessentially simple and comforting Southern side dish. This recipe focuses on bringing out the natural sweetness of the cabbage by simmering it in a rich, buttery bouillon broth. Using a wok or large skillet allows the water to evaporate at just the right pace, leaving the cabbage tender, flavorful, and perfectly seasoned.

This is recipe #660 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 20 minTotal time: 30 min
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Ingredients

  • 1 medium head Cabbage
  • 1/4 cup Salted butter
  • 1 cup Water
  • 2 tsp Chicken bouillon granules

Instructions

  1. Prep the Cabbage: Chop the head of cabbage into roughly 1-inch-wide pieces. Place the chopped cabbage in a colander and rinse thoroughly with cool water to clean.
  2. Prepare the Broth: Heat the 1 cup of water in the microwave until it reaches a boil. Stir in the chicken bouillon granules until they are completely dissolved.
  3. Sauté: Preheat a large wok or skillet over medium-high heat. Add the butter and the rinsed cabbage to the pan.
  4. Stew: Pour the hot bouillon water over the cabbage. Toss the cabbage occasionally as it cooks and the water begins to evaporate.
  5. Finish: Continue cooking until the cabbage is tender and most of the water has cooked off, leaving just a small amount of savory broth at the bottom of the pan.
  6. Serve: Transfer to a serving bowl and enjoy as a delicious accompaniment to any main course.
  7. Tammy’s Tips

Notes

Tammy’s Tips

"Keeping just a little bit of that 'pot liquor' at the bottom is key,it’s full of flavor from the butter and bouillon!" If you like a little extra kick, a dash of black pepper or a pinch of red pepper flakes pairs beautifully with the savory chicken broth.