Sautéed Cabbage
Sautéed cabbage is a simple yet flavorful dish that can be enjoyed as a side or even as a main course. Cabbage is a versatile and affordable vegetable that can be found in most grocery stores year-round, making it a popular choice for many home cooks. When sautéed, the cabbage becomes tender and slightly caramelized, bringing out its natural sweetness and nutty flavor. This dish is a favorite in many cuisines around the world, from European to Asian, and is often seasoned with a variety of herbs and spices to enhance its taste.
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Ingredients
Directions
Step 1
Remove any damaged outer leaves from cabbage. Cut cabbage in half down through the stem, then cut halves into quarters. Carefully cut out cores and thinly slice cabbage.
Step 2
Heat a large skillet over medium heat, and add olive oil and butter. Once melted, add onions, and saute until translucent and just lightly browned, 3 to 4 minutes Add garlic, and cook until fragrant, about 30 seconds.
Step 3
Add cabbage, mixing well with onions, and cook, stirring frequently, until tender and lightly browned, but not burned, 13 to 16 minutes. If cabbage starts to dry out a bit, add a little water to the pan.
Step 4
Drizzle vinegar over cabbage, stir well, and cook for 1 minute. Season to taste with salt and pepper, and serve hot with a wedge of fresh lemon.
Nutrition Facts (per serving)
204
Calories
7g
Fat
39g
Carbs
7g
Protein
Complement
To prepare sautéed cabbage, the cabbage is thinly sliced and cooked in a pan with oil or butter until it softens and develops a golden-brown color. It can be seasoned with garlic, onions, peppers, and a splash of vinegar or lemon juice for added brightness. Sautéed cabbage pairs well with a range of proteins, such as pork, chicken, or tofu, and can also be served alongside grains like rice or quinoa. Whether you're looking for a quick and easy side dish or a flavorful addition to your meal, sautéed cabbage is a delicious and nutritious option to consider.
