Sautéed Buttered Cabbage Food

SAUTéED CABBAGE

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.

BUTTERED CABBAGE

Steps:

• In a large covered skillet melt butter.
• And a generous pinch of salt.
• Add sliced cabbage.
• Saute over med heat until cabbage is tender.
• Add salt and pepper to taste.

SAUTEED CABBAGE

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.

SAUTEED CABBAGE

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.

BUTTERY CABBAGE AND CARROTS

Steps:

• Melt butter, add onion and stir fry 2 minute.
• Add carrots, cabbage, salt and celery seed.
• Cover and cook over med. heat 10 minutes.
• Stir occasionally.
• Stir in the lemon juice.

CABBAGE AND ONION SAUTE

Steps:

• Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size.
• Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt). Place lid on skillet and simmer at medium heat for 5 minutes. Then uncover, stir the mix and add all your spices. Stir again and place the cover back on and simmer for another 5-7 minutes.
• We like a little body to ours, if you like your cabbage soft just simmer a little longer.
• This is easy, quick and yummy. You can add caraway seeds or other spices to alter to your own tastes.

BUTTERED CABBAGE

Steps:

• Remove all the tough outer leaves from the cabbage. Cut the cabbage into four, remove the stalk and then cut each quarter into fine shreds, working across the grain. Put 2 or 3 tablespoons of water into a wide saucepan, together with the butter and a pinch of salt. Bring to a boil, add the cabbage and toss over a high heat, then cover the saucepan and cook for a few minutes. Toss again and add some salt, freshly ground pepper and the knob of butter. Serve immediately.

SAUTEED CABBAGE AND CARROTS

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

SAUTEED RED CABBAGE

Steps:

• In a medium saucepan, melt butter over medium heat.
• Add cabbage, cover, and cook, stirring occasionally, until tender, 30 to 35 minutes.
• Add maple syrup, and cook for 5 minutes.
• Season with salt and pepper.

SAUTEED CABBAGE

Steps:

• Remove the core and cut the cabbage in very thin slices, as if you were making coleslaw.
• I use a shredding attachment of my food process or do this.
• Melt the butter in a large saute pan or heavy-bottomed pot over med-high heat.
• Add the cabbage, salt and pepper and saute for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
• Finish with another sprinkling of fleur de sel to bring out the sweetness.
• Serve hot.