Recipe Overview
Sautéed Cabbage
Provide sautéed cabbage a shot. Its mild-tasting, practically buttery in flavor, and simply tender, with a little bit of crispness staying.
Sautéed Cabbage
Tender and buttery, sautéed cabbage is a delicious side meal that goes well with almost anything. The benefit? Cabbage is super healthy and affordable, too.
Cooked cabbage is typically served on St. Patricks Day, so youll likely see excellent deals on cabbage this time of year. Because its a cold weather crop, cabbage is easily offered in fall, spring, and winter season.
Lets start a love affair with prepared cabbage. Cabbage is incredibly nutritious, low-cost, keeps well, and it tastes excellent.
Why youll love it: A head of green cabbage keeps really well in the refrigerator, approximately 2 weeks, its easy to prepare, and makes a terrific side dish.
The length of time it takes: less than a half hourEquipment youll require: large pan, sharp knifeServings: 8
Often green cabbage gets a bum rap. Numerous of you have had undesirable altercations with overcooked boiled cabbage: mushy, gray, and stinky.
Gone are the days of boiled Brussels! Weve been presented to enhanced and new Brussels: roasted Brussels sprouts, air fryer Brussels sprouts, sautéed Brussels sprouts, cheesy Brussels sprouts au gratin.
About This Recipe
This easy side dish goes well with a lot of meals. Sautéed cabbage is simple to prepare and can be on the table in less than a half hour. Just slice it up and prepare it until its gently browned, tender, and oh, so good.
There are numerous methods you can enhance the prepared cabbage. This dish includes a clove of minced garlic, a squeeze of lemon, and optional red pepper flakes.
Be sure to try my sour and sweet red cabbage, too!
Cabbage 101
Its really simple to sauté cabbage. Ill get you started with handy additional details. The recipe card near the bottom of the post has particular measurements, guidelines, and nutrition info.
How to Choose a Cabbage:
Try to find a firm cabbage with great color.
Prevent cabbages that have actually soft or discolored external leaves.
It needs to smell fresh and the inner leaves need to be shiny.
How to Store Cabbage:
To store uncooked cabbage, put the entire head in a plastic bag and cool it.
Cut/sliced cabbage loses Vitamin C more quickly than a whole head and the cut edges tend to discolor.
A head of cabbage will keep for about 2 weeks in the crisper drawer of your fridge.
What Youll Need
Cabbage: This dish is written for green cabbage. Purchase a little head of cabbage, about one and a half pounds. If you can just discover big cabbages, utilize half for this recipe and the other half to make coleslaw later on this week.Butter & & Olive Oil: Use a combination of butter and oil to sauté the cabbage.
How To Make It
Next, eliminate the strong core from each quarter. Slice into the cabbage, using a triangular cut, and lift the core out.
Some folks like their cabbage to maintain a bit of crispness and color; other prefer the cabbage to be well-cooked and soft. Youre the cook in your kitchen area!
Slice each quarter into thin pieces, from top to bottom. It will appear like a huge pile of cabbage; in reality, you must wind up with eight to 10 cups of sliced cabbage. The cabbage cooks down rather a bit, to about 4 cups.
Right prior to serving, spritz the cabbage with a capture of lemon juice. Stir it in and taste the cabbage. You might desire to add a bit more salt and pepper. I compose my recipes utilizing a minimal amount of salt so that you can season it the method you prefer. Salt is easy to add however truly difficult to eliminate as soon as its in the meal.
Youll need a large deep frying pan or Dutch oven to sauté the cabbage. Put the butter and oil into the pan, and heat it till the butter melts. Add the garlic and prepare it briefly, just up until it begins to smell really excellent.
Toss in all the cabbage, sprinkle it with salt and pepper, and stir well. It takes a little stirring to disperse the oil, garlic, and flavorings. Continue to prepare the cabbage, offering it a stir once in a while, for about fifteen minutes.
Sautéed cabbage is a great side dish. It goes well with barbecued or grilled meat, too.
The primary step is prepping the cabbage. Eliminate the loose external leaves and rinse the cabbage completely under cool running water. Place the cabbage on a cutting board and, using a big sharp knife, sufficed in half, then into quarters.
Do you need to soak cabbage prior to cooking? If you cut into the cabbage and notice worms or bugs, soak the cut cabbage in salt water for 10 to 20 minutes. Home-grown cabbages typically bring more insects because garden enthusiasts utilize fewer pesticides than commercial growers.Some cooks soak chopped cabbage to crisp it up prior to adding it to a coleslaw or salad; soaking isnt essential when you are cooking cabbage.
Tip: If you prefer the cabbage well done, cover the pan while the cabbage cooks. The cover will keep in the steam which helps the cabbage soften.
FAQs
Make It Your Own
Like fried cabbage? Sauté cabbage in bacon grease. Add onion: Cabbage and onions is an excellent mix.
Storage & & Reheating Tips
Include flavor and nutrition to soups with remaining cabbage. Even canned soups benefit from the addition of cabbage.
Reheat private parts of cabbage in the microwave; bigger portions can be heated up in a frying pan.
Leftover Love
Remaining sautéed cabbage can be stored in a covered container and refrigerated for three to five days. If you have a lot of cabbage leftover, it can be frozen.
More Ways To Enjoy Cabbage
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Preparation Time: 10 minsCook Time: 17 minsTotal Time: 27 mins
8 servings
Prepare ModePrevent your screen from going dark
Tender and buttery, sautéed cabbage is a tasty side dish that complements practically anything. Cabbage is cost-effective and healthy, too.
InstructionsQuarter cabbage and cut out core. Thinly slice cabbage into 1/4 to 1/2 inch pieces. You should have about 8 to 10 cups.In a large deep skillet, over medium heat, heat butter and olive oil, till butter is melted. Add garlic and cook, stirring continuously, for 1 minute until fragrant.Add cabbage, spray with salt and pepper, stir well. Cook, stirring periodically, for 15 minutes or up until softened and gently browned.Turn off heat, and stir in lemon juice. Taste and season with more salt, pepper, and lemon juice if desired. Serve garnished with lemon wedges, if preferred.
Did You Make This?Be sure to submit a photo & & tag me at @RachelCooksBlog. I love seeing what you made!
Cabbage: This recipe is written for green cabbage. It will look like a huge pile of cabbage; in truth, you ought to end up with eight to 10 cups of sliced cabbage. Some folks like their cabbage to maintain a bit of quality and color; other choose the cabbage to be soft and well-cooked. If you cut into the cabbage and notice worms or insects, soak the cut cabbage in salt water for 10 to 20 minutes. Home-grown cabbages typically carry more bugs because gardeners utilize fewer pesticides than commercial growers.Some cooks soak sliced up cabbage to crisp it up before adding it to a coleslaw or salad; soaking isnt necessary when you are cooking cabbage.
Notes
Fried cabbage: Omit oil and butter. Sauté cabbage in bacon grease. If preferred, include 1 teaspoon cider vinegar or sugar to taste.
Include one very finely sliced onion if you like. Cook the onion in the oil until it starts to soften, include the garlic, stirring for one minute, then continue and add the cabbage with recipe as directed.
Leftover cabbage can be cooled for 3 to 5 days, or frozen for as much as 6 months.
Nutrition InformationServing: 0.5 cup, Calories: 57kcal, Carbohydrates: 7g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 2g, Trans Fat: 0.1 g, Cholesterol: 4mg, Sodium: 177mg, Potassium: 197mg, Fiber: 3g, Sugar: 4g, Vitamin A: 155IU, Vitamin C: 42mg, Calcium: 47mg, Iron: 1mg
This site offers approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever offered, or otherwise other online calculators.
