SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
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.
SAUTEED NAPA CABBAGE
This is a great way to prepare napa cabbage. It is sauteed with onion and spices like ginger, cumin, and parsley and flavored with sake.
Provided by barbara
Categories Side Dish Vegetables Onion
Time 25m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 218.6 calories, Carbohydrate 19.4 g, Fat 7.7 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 1.1 g, Sodium 220.6 mg, Sugar 11.7 g
SAUTEED CABBAGE WITH HORSERADISH
Make and share this Sauteed Cabbage with Horseradish recipe from Food.com.
Provided by Lorac
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet, add cabbage and salt.
- Saute over medium heat 7- 10 minutes or until cabbage is wilted.
- Add remaining ingredients, toss to combine and serve immediately.
Nutrition Facts : Calories 127.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 400, Carbohydrate 6.2, Fiber 2.1, Sugar 4.1, Protein 1.4
SAUTEED CABBAGE
We love cabbage. This is something I created using Splenda so keep within the South Beach Diet. Amount of seasonings are to be added per your personal taste. I recently made it with the addition of spinach which was also delicious.
Provided by dojemi
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop cabbage.
- Saute in olive oil, adding more oil when (and if) necessary, till cabbage begins to wilt and brown a bit.
- Add the garlic (more if you like).
- Mix to combine.
- Season with salt, pepper, Splenda and red pepper flakes.
- Top with spinach.
- Cover to allow spinach to wilt.
- Serve immediately -- but delicious cold, as well.
Nutrition Facts : Calories 87.6, Fat 3.6, SaturatedFat 0.5, Sodium 41, Carbohydrate 13.4, Fiber 5.7, Sugar 7.3, Protein 3
SAUTEED CABBAGE
I grew up on smothered cabbage, but I think this one can beat them all...tender-crisp and fast. See note for caraway.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 4
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.
WILTED CABBAGE WITH MUSTARD AND HORSERADISH
Categories Mustard Vegetable Side Vegetarian Quick & Easy Horseradish Winter Cabbage Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and 1/2 cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
- Whisk together mustard, horseradish, and flour in skillet, then add remaining 1/2 cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.
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- 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.
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