Ingredients
- 5 tablespoon sunsalted butter
- 1 onion , slice d thin
- 1 large head green cabbage (3 pound s), cored and cut into 1-inch piece s
- 1 1/2 cup schicken broth
- 10 ounce sYukon Gold potatoes , peeled and cut into 1-inch piece s
- 1 1/2 teaspoon ssalt
- 1/2 teaspoon pepper
Instructions
- Melt butter in Dutch oven over medium heat. Add onion and cook until soft, about 4 minutes. Stir in cabbage, broth, potatoes, salt, and pepper and bring to boil. Reduce heat to medium low, cover, and simmer until cabbage is wilted and potatoes are fork tender, 12 to 15 minutes, stirring occasionally.
- Increase heat to medium high, uncover, and cook until liquid has nearly evaporated, about 12 minutes, gently stirring occasionally with rubber spatula. Serve.
