- Serves 6.
- 1/2 cup butter
- 3 lbs. green cabbage, cored and coarsely chopped
- 1 cup dry white wine (or substitute chicken broth with 1 Tablespoon apple cider vinegar)
- 1 teaspoon tarragon
- 1-1/4 teaspoons salt
- 1/4 teaspoon freshly ground pepper
In large skillet, melt butter and add cabbage. Toss to coat with butter. Cook about 15 minutes until cabbage is wilted. Add wine, tarragon, salt, and pepper. Bring to a boil and lower heat, cover, and simmer until cabbage is tender, about 10 minutes. Remove cover and let juice reduce, stirring occasionally.