Perfect Sauteed Cabbage Food

SAUTéED CABBAGE

Sautéed Cabbage image

Sautéed cabbage is an easy, DELICIOUS vegetable side that's healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.

Provided by Erin Clarke / Well Plated

Time 15m

Number Of Ingredients 7

Ingredients

1 small head green cabbage (about 2 1/2 pounds)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar (plus additional to taste)
1 tablespoon chopped fresh thyme (optional)

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.

Nutrition Facts : ServingSize 1 Serving, Calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 5 mg, Fiber 4 g, Sugar 5 g

SAUTEED CABBAGE

Sauteed Cabbage image

Provided by Food Network

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Kosher salt
2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups)
4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup)
3 cups thinly sliced white onions
2 tablespoons chopped fresh sage
1 tablespoon all-purpose flour
2 cups chicken stock, homemade or store-bought
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Bring 2 quarts of water to a boil and add 1 tablespoon salt. Add the cabbage and blanch for 1 minute. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.
Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes. Add the blanched cabbage and cook for 2 more minutes. Stir in the flour and cook, stirring, 3 minutes. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes. Season with 1/2 teaspoon salt and the pepper and serve.

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