Recipe from The Vegetable Butcher by Cara Mangini

I enjoy our fresh vegetables prepared in a very simple way.  We have been eating a lot ofsteamed new potatoes and cauliflower, but this braised cabbage sounds like a delicious change. For a more complete meal, you can add a bit of meat like a pork chop or chicken breast.

In a Dutch Oven, melt 3 TB unsalted butter over medium-high heat.  You can also add 1 tsp curry powder and 1 tsp minced peeled fresh ginger and sauté for 1 minute.  Add a 2 lb cabbage, thinly sliced and 1/2 tsp salt.  Cook, stirring often, until the cabbage wilts.  Add 1 cup water and bring to a boil.  Reduce the heat to maintain a low, steady simmer.  Cover and cook until tender, 20 minutes. Then uncover and continue to simmer, stirring occasionally, until the cabbage is very tender and the liquid has mostly evaporated, about 5 minutes.  Add a splash of apple cider vinegar and let it cook off briefly.  Season with salt and freshly ground black pepper to taste.  Other variations:  Add onion or garlic to the butter and cook until soft before adding the cabbage or add grated apple 10 minutes into the cabbage simmering.