Steamed Cabbage

Instructions

1. Core and chop the cabbage: Remove and discard any tough or dirty outer leaves, then set the cabbage stem-side down on a cutting board. Slice in half through the stem, then slice each half through the stem again into quarters. Carefully cut away and discard the firm white triangular core at the base of each quarter. Slice each wedges crosswise into 1-inch strips, then chop the strips a few times so most pieces are 1 to 2 inches in size.
2. In a Dutch oven or similar large pot with a tight-fitting lid, melt the butter over medium heat.
3. Add the onion and 1/2 teaspoon salt. Cook, stirring occasionally, for 8 to 10 minutes, until the onion is softened and just starting to brown.
4. Add the garlic. Stir for 30 seconds, just until fragrant.
5. Pour in the broth, using a wooden spoon or sturdy spatula to scrape up any bits that are stuck to the pan.
6. Add the cabbage, celery salt, black pepper, and remaining 1/4 teaspoon salt. Stir to combine, coating the cabbage with the butter and seasonings.
7. Cover the pot. Cook for 10 to 15 minutes, stirring once or twice (each time you lift the lid, let the steam drip back down into the pot), until the smaller pieces are tender and the larger pieces are tender-crisp. If at any point, the vegetables are sticking, splash in a few tablespoons of water to loosen as needed.
8. Turn off the heat. Stir in the vinegar. Taste and adjust with additional salt, pepper, or a little more vinegar as desired (I added another pinch of salt and some grinds of black pepper). Serve warm.