This cabbage side dish is so delicious. I use tender little cabbage leaves from cabbages with larger foliage like for example white cabbage, red cabbage, kale, broccoli, and black kale. You could also use other varieties like for example pak choi, komatsuna or kailaan.

Instructions:

Cut the large leaves into smaller pieces.
Heat a pan and add butter.
Put the cabbage leaves and the garlic in the pan.
Add a little wine and season with salt.
Cook for a moment, until soft.

Wine-braised cabbage works really well with most dishes we make here at home. Yum!

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth