Difficulty: Easy - for beginners
1 tablespoon unsalted butter
1 tablespoon low-sodium chicken broth
1 pound green cabbage (1/2 medium head), cut into 1/4-inch shreds (about 4 cups)
1/4 teaspoon fresh thyme (crushed)
1 tablespoon minced fresh parsley leaves
Ground white pepper , (or black if white is unavailable)
Heat butter in large skillet over medium heat. Add broth, then cabbage and thyme. Bring to simmer; cover and continue to simmer, stirring occasionally, until cabbage is wilted but still bright green, 7 to 9 minutes. Sprinkle with parsley and season to taste with salt and pepper.