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Braised Cabbage

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Course: Side Dish


  • 1 Tbsp. olive oil
  • 1 small white or yellow onion sliced
  • 1/2 a head of green cabbage shredded
  • 4 cloves garlic minced
  • 1 cup low-sodium vegetable stock
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 a bunch chives or green onion chopped (optional)


  • Heat olive oil in a large sauté pan over medium heat. Add white or yellow onion and cook, stirring occasionally until onion is soft and beginning to brown.
  • Add about a third of the cabbage and cook until it begins to soften. Add another third and cook again. Repeat with the last third.
  • Stir in minced garlic and add vegetable stock, salt and pepper. Cover sauté pan with lid until the cabbage is completely soft, about 15-20 minutes. Remove lid and continue cooking until liquid is absorbed.
  • Top with chives or green onions if desired and serve.
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