5.0
(1)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Remove and discard any very tough or browned outer leaves from 1 1/2 pounds Savoy cabbage. Quarter the cabbage through the core, then cut the core from each piece and discard. Chop into rough 1-inch pieces (about 10 cups) and separate any leaves that are stuck together. Mince 2 garlic cloves.
Step 2
Melt 3 tablespoons unsalted butter in a 12-inch or larger high-sided skillet or Dutch oven over medium heat. Add the garlic and cook until softened and fragrant (do not let the garlic brown), about 30 seconds.
Step 3
Add the cabbage, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to coat the cabbage. Continue to cook, stirring regularly, until the cabbage is tender, wilted, and lightly browned around the edges, 10 to 15 minutes. Taste and season with more kosher salt as needed.
Your folders

220 viewswhereismyspoon.co
4.7
(3)
30 minutes
Your folders

215 viewsallrecipes.com
4.8
(9)
10 minutes
Your folders

249 viewscooking.nytimes.com
4.0
(26)
Your folders

655 viewsdownshiftology.com
5.0
(26)
15 minutes
Your folders

224 viewsallrecipes.com
4.6
(35)
5 minutes
Your folders

458 viewsfoodnetwork.com
4.8
(195)
15 minutes
Your folders

268 viewsfoodnetwork.com
4.4
(7)
30 minutes
Your folders

236 viewscookingchanneltv.com
5.0
(3)
20 minutes
Your folders

184 viewsdeliciousmagazine.co.uk
5.0
(2)
20 minutes
Your folders

279 viewstheabsolutefoodie.com
5.0
(1)
Your folders

79 viewsgreenevi.com
5.0
(4)
45 minutes
Your folders

247 viewsbbcgoodfood.com
6 minutes
Your folders

68 viewsbbcgoodfood.com
45 minutes
Your folders

360 viewsacouplecooks.com
10 minutes
Your folders

626 viewsfoodnetwork.com
4.6
(89)
17 minutes
Your folders

308 viewssweetandsavorymeals.com
5.0
(5)
15 minutes
Your folders

438 viewscooking.nytimes.com
4.0
(159)
Your folders

187 viewsbunnyswarmoven.net
5.0
(5)
45 minutes
Your folders

225 viewsveggiessavetheday.com
5.0
(3)