Original Post: https://www.evolvingtable.com/sauteed-cabbage/
Simple Sautéed Cabbage Recipe
This easy Sauteed Cabbage turns one head of cabbage, butter, garlic, salt, and pepper into a buttery, caramelized side dish in 20 minutes. Sliced thin, sautéed in batches, finished with a generous pinch of salt. Goes with pretty much anything from corned beef to salmon.
Servings: 4
Ingredients
- 1 medium head cabbage green
- 2 Tbsp. butter or oil
- 1 clove garlic crushed
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
Instructions
- Shred the Cabbage: Cut entire head of cabbage into ¼-½” slices.* You should end up with roughly 7-8 cups of shredded cabbage. (Read recipe notes below to learn how to shred cabbage.)1 medium head cabbage
- Sauté the first Half: Place a large skillet over medium heat and add butter and crushed garlic. Sauté for 1 minute. Add in roughly half of the sliced cabbage and cook for a minute or two until it starts to wilt and shrink down some.2 Tbsp. butter, 1 clove garlic
- Add the Rest: Add in the remaining half of the cabbage along with the salt and pepper. Continue cooking for 12-15 minutes, stirring every 2-3 minutes. (Let it sit for a few minutes without stirring if you’d like it to caramelize.)½ tsp. salt, ¼ tsp. black pepper
- Serve immediately and enjoy!
Notes
Prep-Ahead Instructions:
Thinly slice cabbage and store in the refrigerator for up to 3 days.
Storage Directions:
Put in an airtight container. Place cabbage in the refrigerator for up to 3-4 days. You can freeze leftovers for up to 3-4 months. Thaw and eat as a side dish or add it to soups and stews. Add leftovers to a large skillet over medium heat and cook for 2-3 minutes, or until heated through.
Recipe Tips:
- Similar sized. Cut the cabbage into slices that are the same thickness so it all cooks up at the same rate.
- Do it twice. Add the cabbage into the skillet in two batches so it will all fit easily.
- Let it sit. Letting the cabbage cook in the skillet without stirring for a few minutes gives it time to contact the hot skillet and caramelize.
- Bigger is better. Use a larger skillet or saucepan so the most cabbage makes contact with the heat and can caramelize.
- Keep it fresh. Opt for whole garlic cloves when possible. In a pinch, garlic powder will work.
Nutrition
Calories: 112kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 333mg | Potassium: 395mg | Fiber: 6g | Sugar: 7g | Vitamin A: 409IU | Vitamin C: 83mg | Calcium: 95mg | Iron: 1mg
