Remove and discard the tough outer green leaves of the Savoy cabbage. Cut it into quarters and remove the heart, which is the hard stem. Take each quarter and slice crosswise to give fine ribbons.
Take a large sauté pan and add a 3-count (3 tablespoons) of extra-virgin olive oil over medium heat. Add garlic and cook until fragrant and slightly transparent. Add the butter and cabbage and sauté for 3-4 minutes stirring constantly. Season lightly with kosher salt, and then add the apple cider vinegar to deglaze. Add the chicken stock and cook for a further 5-7 minutes until the cabbage is tender and the liquid has reduced. Adjust seasoning then serve.
This recipe has been added to the following public cookbooks:
billys notable cooking
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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