A simple yet deeply aromatic side dish that pairs beautifully with corned beef, lamb, or roasted potatoes.
Ingredients:
- 1 medium green cabbage, sliced into wedges
- 1 small onion, thinly sliced
- 2 tablespoons butter or olive oil
- 2 bay leaves
- 4–5 whole cloves
- 1 teaspoon whole black peppercorns (lightly crushed)
- ½ cup vegetable or chicken broth
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions:
Heat butter or oil in a heavy skillet or Dutch oven over medium heat. Add sliced onions and cook until soft and translucent.
Place cabbage wedges into the pan and gently sear for 2–3 minutes. Add bay leaves, cloves, and crushed black peppercorns.
Pour in broth, cover, and simmer on low for 15–20 minutes until cabbage is tender but not mushy.
Remove whole spices before serving. Garnish with fresh parsley.