I have to confess that sometimes I like cabbage and sometimes I don’t.  Maybe it depends on how it is prepared or maybe it is more about my mood.

Lately though I have been craving cabbage!  Stewed cabbage…not so much.  Sautéed cabbage…you bet!

This is a really easy and fast recipe that doesn’t stink up the house too much.

To make my sautéed cabbage, you will need:

4 cups chopped cabbage
1 cup chopped onion
Olive oil
Chicken broth
Salt and pepper to taste

Begin by heating 2 Tbsps of olive oil in a large non-stick skillet on medium heat.

Add the onion.  Sautéed a couple of minutes to give the onion a head-start on the cabbage.  Add about 1/8 teaspoon pepper and 1/8 teaspoon salt.

Add cabbage.  Saute for another 3-5 minutes until the cabbage begins to soften.  Make sure the pan doesn’t go dry.  If so,  add a bit more olive oil.

Lower the heat to medium low.  Cover and let the cabbage cook through.  Check and stir as needed.  After about 3 minutes, add 1/4 cup chicken broth and stir.

Continue cooking and stirring, adding more broth in needed.  Once cooked, remove from heat.  Add more salt and pepper, if desired.

Makes 2 servings, with a bit to spare.