Pesto Seasoned Sauteed Cabbage Recipes

SAUTéED CABBAGE

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.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

BUTTERMILK CABBAGE SOUP WITH BLACK WALNUT "PESTO"

Steps:

• Prepare the pesto:
• In a small heavy skillet over medium heat, toast the black walnut pieces, shaking the pan, until they just begin to turn golden, about 3 minutes. Be careful not to burn them.
• Put the toasted walnuts in a blender, add the cider and a large pinch of salt, and pulse until a loose, grainy paste is formed. Remove the pesto from the blender and set it aside.
• Make the soup:
• Split the cabbage in half, remove the core, and cut each half into 4 wedges. Slice the wedges into thin strips.
• Melt the butter in a Dutch oven over medium heat, and sauté the onion until it just begins to soften, about 4 minutes. Add the cabbage and a few pinches of salt, and stir well to coat with the butter.
• Add the broth and bring to a lively simmer. Cover and simmer for 10 minutes or until the cabbage is tender.
• Remove the pot from the heat and stir in the buttermilk. Return it to very low heat and warm it slowly, stirring as you do, so the buttermilk doesn't curdle.
• Serve the soup in individual bowls with a tablespoon of the black walnut pesto in the center of each serving. Pass the salt and pepper for additional seasoning.

SEASONED & SAUTEED CABBAGE

Steps:

• Melt margerine in a large fry pan or wok.
• Add rest of the ingredients.
• Saute till desired doneness, about 20-25 minutes.
• 4 side dishes.

SAUTEED CABBAGE

Steps:

• In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender.

PESTO-SEASONED SAUTEED CABBAGE

Steps:

• Shred cabbage very thinly, or use food processor slicing blade.
• Heat olive oil in a large skillet over medium high heat.
• Add garlic and pinenuts and saute until the garlic is aromatic, 1 minute.
• Add cabbage and stir to coat with oil. Saute until slightly wilted, 3-5 minutes.
• Remove skillet from heat, stir in basil and top with Parmesan.