Time 15m Yield 6 servings. Number Of Ingredients 7 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.
Time 25m Yield 6 Number Of Ingredients 6 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.
Time 15m Number Of Ingredients 7 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.
Time 22m Yield 4 side dish servings Number Of Ingredients 7 Steps:
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
Time 20m Number Of Ingredients 5 Steps:
Halve, core, and thinly slice red cabbage. Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry). Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.
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.
Time 30m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large skillet, saute onion in butter until tender. Add carrots; cook and stir for 2-3 minutes. Stir in the remaining ingredients; bring to a boil. , Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon.
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.
Number Of Ingredients 0 Steps:
I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.
Number Of Ingredients 4 Steps:
In a large skillet, melt butter over medium heat. Add cabbage and caraway seeds. Season with salt and pepper. Cook, stirring occasionally until soft, 7 to 10 minutes. Taste and adjust for seasoning. Serve immediately.
More about “cabbage saute recipes”
Time 40m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Heat oil in large pot over medium high heat. Add garlic and chicken, saute until chicken is no longer pink. Add onions and mushrooms, saute until onions are translucent. Add cabbage, saute until cabbage is soft, about 5 minutes. Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender. Increase heat to medium high and saute 2 minutes or until liquid evaporates.
