Ingredients:

  • 1 medium head of green cabbage (about 2 pounds / 900g), cored and thinly sliced
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion (about 8 ounces / 225g), thinly sliced
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1/4 cup chicken broth or vegetable broth (60 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1/2 teaspoon kosher salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • Optional: 1/4 teaspoon caraway seeds

Instructions:

  1. Core and slice the cabbage. Slice the onion. Mince the garlic.
  2. Heat olive oil in the skillet over medium heat. Add onion and sauté until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
  3. Add the sliced cabbage to the skillet. Stir to combine with the onion and garlic.
  4. Add the chicken broth, apple cider vinegar, salt, pepper and caraway seeds (if using). Stir well. Cover the skillet and cook, stirring occasionally, until the cabbage is tender and slightly browned, about 15-20 minutes. The cabbage should be wilted but not mushy.
  5. Taste the cabbage and adjust seasoning as needed. Add more salt, pepper, or vinegar to taste.