Step 1Remove any damaged outer leaves from the cabbage, then cut into 6 wedges through the root.
Step 2Heat a large, deep frying pan (that has a lid) or wide pan over medium-high heat and add butter to melt. Arrange cabbage wedges, cut-side down, in the pan (you will have to squeeze them in to fit) and cook for 5min, until browned, then turn them over, carefully, with tongs.
Step 3Add the garlic, stock and some seasoning to the pan and bring to a simmer. Cover with a lid and cook gently for 10-12min, or until tender, uncovering for the final 4min for the sauce to reduce. Serve immediately.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
