Braised Cabbage

• 2 cans (14 1/2 ounces each) low-sodium chicken broth
• 1 teaspoon coarse salt
• 10 whole black peppercorns
• 1 bay leaf
• 1 small green cabbage (about 2 pounds), cut into 8 wedges
• 1 small leek, white and pale-green parts only, halved lengthwise and cut crosswise into 1/2-inch-thick pieces

1. Bring the broth, salt, peppercorns, and bay leaf to a boil in a medium pot over medium-high heat.
2. Add the cabbage and leek.
3. Cover; reduce heat to medium.
4. Simmer until the cabbage is tender, 12 to 15 minutes.
5. Transfer the cabbage and some of the broth to a serving platter.

chicken broth, coarse salt, black peppercorns, bay leaf, green cabbage, only

Taken from www.epicurious.com/recipes/food/views/braised-cabbage-392751 (may not work)