Braised Cabbage With Sour Cream & Dill

Step 1: Cabbage Note: Most medium cabbages weigh approximately 2 lbs. So, 1/2 of a medium cabbage, 1 lb, or 4-5 cups shredded. But, don't worry if it isn't exact; this is a very flexible dish. And, this is the classic green cabbage; not a napa cabbage, and not a mix in a bag. You can use a food processor; but, I usually just use a knife to cut the cabbage.

Step 2: Saute ... Add the olive oil and butter to a large deep saute pan (non-stick preferred); and, bring to medium high heat. Add the onions and leeks to the pan; and, saute for 2-3 minutes. Then, add the cabbage, garlic, a pinch of salt and pepper; and, mix until everything is combined. Reduce the heat to medium, add 1/4 cup chicken broth, cover; and simmer 10-12 minutes (medium low heat), until the cabbage is slightly tender; but, still has a little crisp texture. Half way during cooking; uncover and stir.

Step 3: Once it has cooked 10-12 minutes; add the vinegar, sugar, re-season with salt and pepper, stir; and, continue to cook uncovered for 5 minutes. If the pan gets dry at any time ... add a splash more chicken broth; but, only if necessary.

Step 4: Finish ... Remove from the heat, stir in the sour cream and dill; and, mix until combined. Return to a medium low heat for just a couple of minutes to heat through.

Step 5: Serve and ENJOY! ... Serve right out of the pan, or you can always transfer to a serving bowl. And, don't forget to garnish with fresh chives.