Ingredients:

2 tsps extra virgin olive oil
1 tsp butter
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1 medium onion, chopped (about 1 1/4 cups)
1 small or 1/2 large green cabbage
1/2 to 1 tsp salt
5 cups chicken stock
Freshly ground black pepper

Directions:

Heat olive oil and butter in a thick-bottomed pot on medium heat.
Add the chopped onion and stir in the ground spices.
Cook until the onions have softened about 5 mins.
Add the sliced cabbage to the pot and stir to mix the cabbage with the onions.
If you are using unsalted stock, sprinkle the cabbage with 1/2 tsp of salt.
Stir to combine. Add chicken stock to the pot.
Bring to a simmer and taste for salt. Add more salt to taste.
Lower the heat and cover the pot. Let simmer for 20 to 25 mins or until the cabbage is thoroughly cooked.