Choose your cabbage: Look for a head of cabbage that feels heavy for its size with bright, crisp leaves. Avoid cabbage with signs of wilting or brown spots.

Prep the ingredients:

• Chop the cabbage into bite-sized pieces.
• Dice the onion.
• If using sausage, ham hock, or bacon, slice or chop it as needed.

Start with the flavor base: In a large Dutch oven or pot, heat your chosen fat over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent (about 5 minutes).

Add protein (optional): If using sausage, ham hock, or bacon, add it to the pot and cook until browned, releasing its flavorful drippings.

Pile in the cabbage: Add the chopped cabbage to the pot. It will seem like a lot, but it wilts down significantly as it cooks. Season generously with salt, pepper, garlic powder, and cayenne (if using).

Add liquid: Pour in the broth or water. It should come up just slightly along the sides of the cabbage.

Smother and simmer: Cover the pot and reduce heat to low. Let the cabbage simmer gently for 20-30 minutes, or until it reaches your desired tenderness. Stir occasionally to prevent sticking.

Taste and adjust: Give the cabbage a taste and adjust the seasonings as needed. A splash of apple cider vinegar can brighten the flavors.