Ingredients:

  • 1 medium head Green Cabbage or Savoy Cabbage (approx. 900g / 2 lbs), outer leaves removed, cored, and finely shredded
  • 1 large Shallot or ½ small Yellow Onion, finely diced
  • 2 cloves Garlic, crushed or finely minced
  • 2 tbsp (30g) Unsalted Butter, plus an extra knob for finishing
  • 1 tbsp (15 ml) Olive Oil
  • 1 ½ cups (350 ml) Good Quality Chicken or Vegetable Stock (low sodium preferred)
  • 1 tbsp (15 ml) Apple Cider Vinegar or White Wine Vinegar (for brightness)
  • 1 tsp Kosher Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 2 medium Bay Leaves
  • Pinch of Nutmeg (optional, but highly recommended)

Instructions:

  1. Prep the Cabbage: Wash the cabbage head thoroughly. Remove and discard the tough outer leaves. Use a sharp knife to cut out the dense inner core. Shred the cabbage thinly (about ¼ inch thick strips).
  2. Start the Base: Heat the olive oil and 2 tablespoons of butter in the large pot over medium heat. Add the diced shallot/onion and sauté gently for 3–4 minutes until soft and translucent (do not brown).
  3. Add Aromatics: Stir in the minced garlic and sauté for 1 minute until fragrant.
  4. Add Cabbage: Add the shredded cabbage to the pot. Stir well, coating the cabbage with the butter and oil mixture. Cook, stirring occasionally, for 3–5 minutes until the volume reduces by about half and the cabbage begins to wilt.
  5. Add Liquid and Flavour: Pour in the stock, tuck in the bay leaves, and add the salt, pepper, and nutmeg (if using). Bring the liquid to a gentle simmer.
  6. Braised Cook: Reduce the heat immediately to low, cover the pot with a tight-fitting lid, and allow the cabbage to simmer gently for 18–20 minutes. The cabbage should be fork-tender but retain a slight bite (al dente).
  7. Drain Excess Liquid: Remove the lid. If there is a significant amount of liquid remaining, use a slotted spoon to transfer the cabbage to a serving bowl, leaving the excess liquid behind (or boil vigorously for 2 minutes to reduce the liquid into a glaze, then toss the cabbage back in). Remove and discard the bay leaves.
  8. Finish and Season: Stir in the final knob of unsalted butter and the tablespoon of vinegar. The vinegar cuts through the richness and brightens the overall flavour profile.
  9. Final Taste: Taste the cabbage and adjust the seasoning (salt and pepper) as needed. Serve immediately.