#2842 - Chicken Cabbage

(by Shirley McNevich)

1 head of cabbage (washed, cut into quarters, and cored)
2 TBSP butter (NO substitutes)
2 TBSP olive oil
1/2 tsp. salt
1/2 tsp. Lowry's seasoned salt
fresh black ground pepper (to your taste)
2 cups chicken broth

On a cutting board, slice the four cored cabbage pieces into 1/2" thick slices. In a Dutch oven add butter, olive oil, salt, seasoned salt, and fresh ground black pepper--turn heat to medium while stirring. As soon as butter melts, add all of the cabbage. Pour the chicken broth over the cabbage--cook/stir over medium heat until chicken broth starts to boil. Once boiling, turn heat to simmer. Place the lid on the Dutch oven and cook on simmer just until cabbage is tender.