Who knew such humble ingredients could be so satisfying?
Why This Recipe Works
Cabbage is full of great flavor, but it is also full of water. By first covering the cabbage as it cooked, we controlled the amount of liquid that stayed in the pot. Adding butter and pepper to the cooking liquid ensured a rich, silky, seasoned sauce that coated the cabbage leaves. Potatoes cut into 1-inch pieces added body to the dish, and we finished the cooking uncovered to reduce the excess liquid and thicken the sauce.
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