Pan Seared Cabbage - cooking recipe

Ingredients

3 tablespoons olive oil
1/2 head red cabbage, cut into 4 wedges through the core
1/2 head green cabbage, cut into 4 wedges through the core
1/2 cup low sodium chicken broth
coarse sea salt & fresh ground pepper, to taste
fresh lemons, juice of or lime juice, to taste

Preparation

Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.