Sautéed Cabbage

Sautéed Cabbage makes a quick and easy side dish.. a wonderful addition to any meal.

TIPS

Make sure to peel off the outer layer of leaves and any brown leaves.

I slice the cabbage fairly thin but I’m not overly zealous about it.. thicker slices are okay.

Against my better judgment I followed the Barefoot Contessa’s instructions to cut the head in half then slice it… in a word… don’t.  What I found happened was I ended up slicing some of the core with it.  It’s much easier to just slice it until you get to the core.. then I trim a few slices from the sides that are left.

You can use butter, as the recipe calls for.. or bacon grease, olive oil or vegetable oil.

Use only the 2 tablespoons listed.. don’t be tempted to use more… I have done that because in the beginning.. it just doesn’t look like it has enough grease… but as the cabbage wilts.. it will be fine.

I like my cabbage a bit on the soft side… so I cook it a little longer (the top end of the time range).. best advice is to taste it and make it to your liking.

Don’t walk away while cooking it.. be nearby… and stir it frequently to keep it from browning.. if it continues to start to brown, turn the heat down a bit.

Sliced or diced onion can be sautéed with it.

This is a wonderful vegetable .. I hope you try this!

Recipe:  Sautéed Cabbage

All you need:

1 medium size head (about 2 pounds) cabbage, thinly sliced

2 tablespoons butter *See TIPS

Kosher salt to taste

All you need to do:

Melt the butter in a large skillet over medium high heat.

Add cabbage and stir to coat the cabbage.

Cook over medium high heat for 15-20 minutes or until desired softness.

Sprinkle with salt to taste.