Sauteed Cabbage Sweden Recipes

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.

Steps:

• Heat olive oil in a large skillet over high heat; cook and stir cabbage, onion, red bell pepper, and yellow bell pepper in the hot oil, stirring every 30 seconds, until tender, 5 to 7 minutes. Season with salt and pepper.

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.

Steps:

• Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
• Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.

Steps:

• Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
• Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

Steps:

• Slice the cabbage thinly and saute over medium high heat together with the onion for a couple of minutes.
• Mix the Apple juice, balsamic vinegar, cinnamon sticks, and syrup or honey. Cover and let simmer until the cabbage softens. This will take about 15 minutes.

Steps:

• Melt butter in a heavy large Dutch oven over medium high heat.
• Add apples and onion and saute until tender, about 10 minutes.
• Stir in cabbage and stir frequently for about 8 minutes.
• Stir in sugar, vinegar, salt, cloves, and allspice.
• Cover and cook until cabbage is crisp-tender about 10 minutes.
• Uncover and add red wine and jelly and cook 5 minutes more.
• Add salt and pepper to taste if desired.

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)

Steps:

• Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
• Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.

Steps:

• In a saute or frying pan on medium-high heat, melt butter. Add chopped garlic and stir until fragrant, about 1 minute. Do not burn garlic. Add shredded cabbage to garlic and butter, tossing to coat.
• Season with salt and pepper and continue to cook cabbage, tossing occassionally until it just begins to turn golden, about 10-15 minutes.
• Note: Caraway is a great addition. Add 1/2 teaspoon with the garlic and stir until fragrant.