Step 1

Slice the cabbage in half to create 2 portions. Slice the core/stem out of both. Then slice each piece in half. You should have 4 smaller chunks of cabbage. From there, slice each into smaller strips.

Step 2

Place a Dutch oven or large pot on medium-high heat.

Step 3

Add the butter and sliced sausage. Cook for 3-4 minutes until both sides are cooked through.

Step 4

Add in the garlic and stir.

Step 5

Add the sliced cabbage and broth. The cabbage will take up most of the room of the pot. It will wilt down when it cooks.

Step 6

Cover the pot and reduce the heat to low. Cook for 15-30 minutes. The cook time will vary based on how tender you like your cabbage. I like mine really tender, but not mushy. This takes 25-30 minutes. If you like for the cabbage to have some firmness and a bite, you can cook it for 15 minutes. Check in on it often (if it’s your first time making the recipe) and adjust accordingly.

Step 7

Open the pot. Season with salt and pepper. Taste repeatedly and adjust as necessary. Serve when cool.