Cabbage doesn’t get enough love, and that’s a shame because it’s tender, crunchy, sweetness goes perfectly with a rich and hearty braised dish.

I like savoy cabbage for this dish because it’s crinkly leaves are more delicate than regular green cabbage.  They lend themselves to a quick saute and the contrast of texture between the tender leaves and the still crispy veins is gorgeous.

1T unsalted butter
1 clove garlic, peeled
1 head savoy cabbage, shredded
3 T water
salt and pepper to taste

In a large saute pan, add butter and whole garlic clove.  Melt butter over medium heat.  When it stops foaming, add the cabbage and toss with butter to coat.  Add the water, salt, and pepper to the cabbage.  With tongs, continue to toss and stir the cabbage until desired tenderness.

Remove the garlic clove and serve!