Pan-fried Cabbage Wedges - Testing

1 - This was originally combined with the Hunter's Pork Roast recipe, but I've made it separately with braised rutabaga instead. I haven't made the cabbage side dish often but I remember liking it, so I thought I'd save it as a separate recipe.

3 Tbsps bacon fat

2 lbs green cabbage, cut through the core into 1/4-inch-thick wedges

5 cloves garlic, finely chopped

1 cup low-sodium chicken broth

1 tsp cumin seeds

1 1/2 tsps salt

1 1/2 Tbsps apple cider vinegar

Black pepper

1. In a thick-bottomed pan (soup pot too narrow, try the straight-sided stainless steel pan next time), melt the fat. Place the cabbage wedges in the bottom, cut-side down. Cook for 4-5 minutes or until the bottoms start to brown (4-5 minutes).
2. Once one side has browned, turn the cabbage slices over to brown the other side. Continue to cook until the cabbage begins to wilt, another 7-8 minutes over medium-high heat.
3. Add the garlic and cook until fragrant, about 1 minute. Add the broth, cumin and salt and bring to a simmer.
4. Continue to cook until the cabbage is tender and all the liquid has evaporated (another 20-25 minutes).
5. (DO I NEED THIS STEP/INGREDIENT?) Remove from the heat and stir in the vinegar. Adjust the seasoning and add a pinch of pepper.