SAUTéED CABBAGE
Sautéed cabbage is an easy, DELICIOUS vegetable side that's healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
- Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
- Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.
Nutrition Facts : ServingSize 1 Serving, Calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 5 mg, Fiber 4 g, Sugar 5 g
5-MINUTE HEALTHY SAUTéED RED CABBAGE
Make and share this 5-Minute Healthy Sautéed Red Cabbage recipe from Food.com.
Provided by Kiwi Kathy
Categories Vegetable
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage.
- Chop or press garlic and let sit for at least 5 minutes.
- Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue.
- Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes.
- Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire, (ginger, sesame seeds, soy sauce, cilantro or rice wine/vinegar) while it is still hot.
Nutrition Facts : Calories 284.8, Fat 23.4, SaturatedFat 3.4, Cholesterol 1.1, Sodium 94.4, Carbohydrate 18, Fiber 4.3, Sugar 6.5, Protein 4.4
FIVE MINUTE CABBAGE
Again, my love of cream cheese lead me to try this, as I have been using cream cheese with other vegetables for years! I use my Savory Seasoning recipe#157536 with this, but I gave you other seasonings also.
Provided by Happy Harry 2
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium-sized saucepan, bring 1/2 cup of water to boil, add salt if desired.
- Put all the cabbage in pan, stir and cover.
- Cook 4-5 minutes until just tender. WATCH!, do not let cabbage get soft.
- Turn off heat and add rest of ingredients and stir until cheese has melted.
Nutrition Facts : Calories 100.3, Fat 7.6, SaturatedFat 4.7, Cholesterol 23.4, Sodium 82.1, Carbohydrate 6.5, Fiber 2.5, Sugar 3.8, Protein 3.2
FIVE MINUTE SWEET PEPPERED CABBAGE
This is a good, basic way to cook cabbage. Sweetened by cooking in generously salted water (believe it or not), meltingly tender and sparked with tasty vinegar and black pepper, this cabbage is good hot or at room temperature. And it holds a week in the refrigerator! Adapted from HGTV website.
Provided by Sharon123
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drop cabbage in boiling water. Once it's back to boiling, cook 3-5 minutes, or until just tender.
- Drain in a colander and, while still hot, toss with vinegar, generous amount of black pepper and salt to taste. Cabbage should have a pleasing tartness and a nice snap of pepper. Serve hot, warm or at room temperature. Good with fish, meats or poultry, especially anything grilled.
Nutrition Facts : Calories 80, Fat 0.3, SaturatedFat 0.1, Sodium 56.4, Carbohydrate 18.1, Fiber 7.8, Sugar 10, Protein 4
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- Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Slice the head of cabbage in half. Carefully cut out the white core, then place the cabbage with the flat side(s) face-down on the cutting board. Slice the cabbage into 1-inch wide columns and rows. I like to leave the chunks of cabbage intact when possible.
- Transfer the cabbage to the prepared baking sheet. Drizzle the olive oil on top and sprinkle the salt all over. Gently stir to combine, until all of the cabbage is lightly coated. Spread the cabbage into an even layer across the pan (again, chunks of cabbage are fine).
- Roast the cabbage in the preheated oven, tossing halfway, until tender and charred brown in spots, about 18 to 20 minutes. Enjoy.
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