I’m providing this cabbage recipe as a service. An alternative if you will, for anyone who isn’t jazzed about boiled cabbage on st. patricks day, regardless of how traditional it is.

This cabbage is made on the stove top. It contains lots and lots of flavor and makes for a side worth eating.

Ingredients:

1 head of cabbage, only outer green leaves, cut in large squares

5 large garlic cloves, sliced

1/4 cup evoo

1 cup chicken or vegetable broth

1 tsp umami seasoning

1 tsp salt

Directions:

Rinse, drain, and dry cabbage squares before starting.

Heat evoo to shimmering in a large saucepan.

Add dried cabbage. Sauté for 5 minutes.

Add garlic, umami, salt, and broth.

Stir to combine, turn heat to low, and continue to sauté another 5 minutes.