Braised Cabbage with Parsley and Thyme

4 servings

1 tablespoon unsalted butter

� cup low-sodium chicken broth

1 pound green cabbage (� medium head), shredded

� teaspoon minced thyme

1 tablespoon minced fresh parsley leaves

Salt and ground black pepper

� Melt butter in large skillet over medium-high heat.

� Add broth, then cabbage, then thyme.

� Bring to a simmer, cover and cook, stirring occasionally, until cabbage is wilted but still bright green, 7-9 minutes.

� Sprinkle with parsley; season with salt and pepper. Serve immediately.

� From �Perfect Vegetables� by the editors of Cook�s Illustrated magazine