Name: Smothered Cabbage
Total time: 45 min
Ingredients: 5 tablespoons unsalted butter; 1 onion, sliced thin; 1 large head green cabbage (3 pounds), cored and cut into 1-inch pieces; 1 1/2 cups chicken broth; 10 ounces Yukon Gold potatoes, peeled and cut into 1-inch pieces; 1 1/2 teaspoons salt; 1/2 teaspoon pepper

Why This Recipe Works

Cabbage is full of great flavor, but it is also full of water. By first covering the cabbage as it cooked, we controlled the amount of liquid that stayed in the pot. Adding butter and pepper to the cooking liquid ensured a rich, silky, seasoned sauce that coated the cabbage leaves. Potatoes cut into 1-inch pieces added body to the dish, and we finished the cooking uncovered to reduce the excess liquid and thicken the sauce.

Before You Begin

We recommend buying larger Yukon Gold potatoes to ensure that you can cut 1-inch pieces. Potatoes cut smaller will overcook.

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.