Although it is true that Sautéed Cabbage is not the kind of cuisine that is often associated with romantic gushing, this side dish that can be prepared in twenty minutes is really irresistible.
You’ll be twirling this cabbage on your fork, munching it straight out of the pan, and wondering when you became the kind of person who is this happy about a vegetable. It’s tender and caramelized, and it has pieces of brown that are so delicious that you can’t stop eating them.
Before I discovered how to make sautéed cabbage, I would say that my general view about cabbage in general was something along the lines of “hmmm…is that the thing that’s in coleslaw?”
When I did bring cabbage into consideration, it was in the context of other dishes; it was a necessary step towards achieving something more significant.
Raw cabbage, like these Oven Roasted Brussels Sprouts (which are related to cabbage, go figure!), is not very impressive and is often used as a vehicle for more substantial ingredients (ahem, dressing).
All of that is different when cabbage is sautéed. When I add a little amount of olive oil, butter, heat, and a surprise finishing ingredient, the cabbage is turned into something that I would have no problem serving at the most prestigious of occasions.
If you don’t believe you enjoy cabbage, if you think it’s boring, and even (maybe, particularly) if you don’t think about cabbage at all, you should give this recipe for sautéed cabbage a go. In the most fantastic of ways, it is going to amaze and please you in so many different ways!
Methods for Cooking Cabbage in a Sauté
There are FOUR items required for this dish, in addition to salt and pepper. There is no need to question it. The case is a classic example of how simple components may produce outstanding outcomes.
a cabbage. A single little head, which weighs around 2 and a half pounds, is capable of producing a enough quantity for four to six individuals, depending on the degree to which each individual enjoys vegetables. In this particular instance, I used green cabbage; however, if you would rather have red cabbage sautéed, you may use the same procedure.
Olive oil is used. Workhorse that can be sautéed with anything.
It’s milk. It is my preference to use both butter and olive oil while preparing this sautéed cabbage dish. Olive oil is able to withstand the heat, while butter adds a very flavorful taste to the dish. You just need one tablespoon of each of these ingredients to prepare the whole head of cabbage! It is possible to use ghee in order to prepare the sautéed cabbage dish in a Paleo manner. To avoid using dairy products, use just olive oil in the recipe.
Both pepper and salt. Season, season, and more to come. Make sure to use kosher salt, which has a taste that is far more pleasing than that of regular table salt.
Now, the element that is kept a secret…
There is apple cider vinegar. The cabbage yearns for acid. Just a quarter of a spoonful is all that is required to dramatically change and bring this sautéed cabbage to life. Try it both before and after for some added pleasure.
One of my favorite aspects of cooking is discovering how even little adjustments, such as adding vinegar to cabbage that has been sautéed, may elevate a meal from being just satisfactory to becoming something that is genuinely exceptional. Indeed, this is the situation!
A Quick and Healthy Side Dish
This Sautéed Cabbage takes fifteen minutes to prepare from start to finish, and the majority of the cooking can be done without using your hands.
- To prepare the cabbage for frying, cut it in half through the middle, starting from the top and working your way down. On your cutting board, place the cut side down, and then slice it as thinly as possible around the core. This will allow you to create ribbons that are of a finer consistency. Throw away the center.
- The butter and olive oil should be added to a sauté pan that is rather big and deep.
- The cabbage should be added as soon as the butter has melted. At first, the cabbage will take up a lot of space and will barely fit, but it will be reduced in size in a very short amount of time.
- When you want to sauté the cabbage, stir it every once in a while, but don’t become too obsessed with it. It is desirable for the cabbage to acquire a golden brown color, as well as a little caramelization and a crispiness. When the cabbage is allowed to sit undisturbed, in other words, while you are unwinding, enjoying a glass of wine, and/or preparing the other components of the dinner, the cabbage will work its magic.
Serve the cabbage as soon as it reaches the desired level of tenderness and browning.
This sautéed cabbage is a nutritious option that is low in calories (just 77 calories per serving!). It also contains a significant amount of fiber and vitamin C. Additionally, it has a high concentration of antioxidants, which have the potential to alleviate inflammation.
What to Serve with Cabbage that has been Sautéed
Numerous meals are suitable for cabbage that has been sautéed. To help you get started, here are some things to consider:
- Chickens. One of the most popular options for quick evening dinners. Lemon Butter Chicken, Grilled Chicken Kabobs, French Onion Chicken, Sheet Pan Italian Chicken, or Baked Chicken Parmesan are all delicious dishes that would go well with sautéed cabbage.
- Other kinds of vegetables… Along with these Grilled Cauliflower Steaks, you can make Meatless Monday a breeze by serving Sautéed Cabbage.
- It’s sandwiches. By serving this meal with a hefty sandwich, you may make a light and nutritious lunch for yourself. A few of the excellent choices available include the Steak Sandwich, the Teriyaki Burger, the Avocado Burger, and the Italian Turkey Burger.
Additional Favorite Easy Vegetable Side Dishes, in Addition to Recipe Inversions
- The cabbage and onions were sautéed. In the same pan as the cabbage, add one yellow onion that has been cut very thinly.
- Composed of sautéed cabbage and bacon. Prior to adding the cabbage, add six slices of bacon that have not yet been cooked to the pan. After the bacon has been cooking for about three minutes, the cabbage should be added and sautéed in accordance with the procedure outlined in the recipe. You will really like these Maple Bacon Brussels Sprouts if you are a fan of both bacon and vegetables.
- zucchini that has been sautéed. This is yet another easy addition to your repertoire that is certain to be wonderful.
- A roasted zucchini dish. This dish is a hit with EVERYONE (it couldn’t be the Parmesan that’s on top).
- Both cabbage and carrots were sautéed. Distinctive and scrumptious food.
- Cabbage that has been fried. This dish is similar to sautéed cabbage, however it is pan-fried instead.
- Broccoli that has been roasted and frozen. EASY and really delicious!
Sautéed Cabbage
PrintSautéed Cabbage
- Total Time: 15
Description
Ingredients
- 1 green cabbage head, about 2 and a half pounds in weight
- One tablespoon of olive oil that is extra virgin
- 1 tablespoon of butter that is unsalted
- One and a half tablespoons of kosher salt
- 1/2 teaspoon of black pepper that has been freshly ground
- Three-quarters of a tablespoon of apple cider vinegar, plus extra to taste
- Optional: 1 tablespoon of fresh thyme that has been chopped
Instructions
- The cabbage should be cut in half from the top down through the center of the onion. On your cutting board, place the cut side down, and then slice it as thinly as possible around the core. This will allow you to create ribbons that are of a finer consistency. Throw away the center.
- Put a big saute pan or another pot with a heavy bottom on the stove and heat it over medium-high heat. Mix with some butter and olive oil. Following the melting of the butter, the cabbage, salt, and pepper should be added. Prepare the cabbage by sautéing it for ten to fifteen minutes, tossing it regularly, until it becomes soft and starts to brown. Do not have the impression that you need to stir it all the time. It is possible for cabbage to acquire brown caramelized pieces (also known as flavor) if you leave it undisturbed for a minute or two while you proceed with the preparation process.
- Take the mixture off the heat and add the apple cider vinegar while stirring it. You may taste it and add a little bit more salt and pepper if you want, or you can add a little more vinegar if you want to add extra tastes that are more acidic and snappy. Add some thyme to the dish. Serve when still heated.
Notes
- In order to store sautéed cabbage, put it in a container that is airtight and leave it in the refrigerator for up to a week.
- In order to reheat the sautéed cabbage, place it in a dish that is suitable for the microwave or on a plate, and reheat it gradually until it is warm. An additional pinch of salt and a splash of apple cider vinegar may be added to your leftovers after they have been reheated in order to give them a punch of flavor.
- For freezing, sautéed cabbage must be put in a container that is appropriate for freezing before being frozen. While it is frozen, the texture of the cabbage may undergo some tiny changes; nevertheless, after it is thawed, it will still have a great flavor.
- Prep Time: 5
- Cook Time: 10
Nutrition
- Serving Size: 1
- Calories: 77kcal
- Sugar: 5g
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://www.kitchensmenu.com/how-to-cook-cabbage-on-the-stove/
