Butter Braised Savoy Cabbage
Image source: spruceeats
Savoy Cabbage (1 head) ‡
Green Cabbage (1/2 head) ‡
Grass Fed Butter (4 tbsp) ‡
Bone Broth (1/2 cup) ‡
Sea Salt, to taste
‡: available in Tall Tree Organic Subscription
Chop the cabbage and savoy into bite size pieces.
Melt the butter in deep frying pan over medium heat. Once the butter has melted adequately add the chopped cabbage and savoy sprinkle with sea salt. Add 1/4 cup of the bone broth and stir to combine.
Reduce the heat to low and cover. Stir occasionally till the cabbage is tender and the broth is absorbed – about 20 minutes.
Season the cabbage with additional salt if needed and serve warm!