Panned Cabbage

• 2 lbs head green cabbage
• 3 tablespoons butter
• 12 cup chicken broth
• 12 teaspoon sugar
• salt
• freshly ground pepper

1. Remove open outer leaves of cabbage and use for another purpose.
2. Core cabbage head; cut cored head into 1/4 inch thick slices.
3. Melt butter in large skillet; add cabbage and cook gently, covered, about 5 minutes.
4. Add broth.
5. Cover and cook just until tender-crisp, about 5 minutes.
6. Sprinkle with sugar, salt and pepper; toss to mix.
7. Serve very hot.

green cabbage, butter, chicken broth, sugar, salt, freshly ground pepper

Taken from www.food.com/recipe/panned-cabbage-445604 (may not work)