1 medium head green cabbage (about 2 1/2 pounds)
1/4 cup unsalted butter
1 medium onion diced small
2 medium carrots, cut into 1/2-inch dice
1/2 cup diced red bell pepper
1/4 cup diced organic rainbow carrot (optional)
2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
2 cups chicken stock
2 Tbsps. chopped garlic
2 Tbsps. chopped shallot
1 Tbsp. salt
1 Tbsp. red pepper flakes
1 Tbsp. chopped fresh cilantro ( optional)
1 Tbsp. chopped fresh parsley (optional)
Cut cabbage into quarters. Cut off and discard core from each quarter. Slice cabbage into 1/2-inch wide strips; set aside.
In a large skillet melt butter over medium heat. Add the onion, carrot, bell pepper, and, if desired, rainbow carrot. Cook about 5 minutes or until soft, stirring often. Stir in cabbage and potato. Stir in chicken stock, garlic, shallot, salt, and red pepper flakes.
Bring to a boil; reduce heat to medium-low. Cover and simmer about 20 minutes or until potato is tender and most of the liquid is gone. Transfer cabbage mixture to a serving dish and, if desired, sprinkle with the cilantro and/or parsley.
Recipe from Delish.com