Yes, you can also brown some bacon along with the onion to add more flavor.
250g savoy cabbage, thinly sliced (half a head)
1 small onion, thinly sliced
2 tablespoons butter
1/2 cup broth
Pinch of Nutmeg
Clean savoy cabbage and cut into thin strips; place aside.
In a pan, brown the onion with the butter until transluscent. Add the broth and the bayleaf and bring to a light boil. Add the Sabbage and season with salt, pepper and nutmeg until soft, about 8-10 minutes.