boiled cabbage

1. 1

   bring to boil broth wine with salt when it boiling look over you cabbage wash well can be gritty remove UNdesired leaves.

2. 2

   chop into small squares add to boiling broth the reason is if you do this to any greens they shrink right away easier to work with the wine adds nutrients and acid if you like substitute with vinegar, both also makes cabbage and any greens tender like kale collards mustard greens and so on.

3. 3

   cook till your desired tenderness optional add just a little sugar if taste is harsh to your pallid

4. 4

   good broth on a cold and rainy day.

* Per serving · 4 servings · Values may vary.

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