I picked a few very large outer leaves off of our cabbage today. We tried making it like we make Swiss chard.
Saute onion in olive oil until translucent, stir in shredded cabbage, add 1/2 cup chicken broth and cook down (about 10 minutes) stir in two tablespoons balsalmic vinegar. This time I also added a little thyme, parsley, and a chopped up Granny Smith apple at the end.
It was good, but the swiss chard is better. Michael said it needed salt.
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