SAUTéED CABBAGE AND CARROTS
This healthy sautéed cabbage and carrots recipe is tossed in a simple ginger and sesame dressing and comes together in less than 20 minutes.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 20m
Number Of Ingredients 11
Steps:
- Head a deep skillet over medium heat and spray with cooking spray. Add ginger, garlic, and sambal oelek and cook for 30 seconds to release flavors.
- Add shredded cabbage, carrots, and salt to the pan. Saute until slightly wilted, 7-9 minutes.
- Add the rice vinegar, soy sauce, scallions, and sesame oil. Saute 1 additional minute. Serve warm, garnished with sesame seeds and cilantro.
Nutrition Facts : ServingSize 1 (of 4), Calories 101 kcal, Carbohydrate 15 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Fiber 5 g, Sugar 7 g, UnsaturatedFat 3 g
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.
SAUTéED CABBAGE
This easy side dish takes only 20 minutes from start to finish. You can enjoy sautéed cabbage simply cooked with butter and onion or jazz it up with one of the variations (see below). Enjoy all the versions of this quick side dish with roasted pork or chicken.
Provided by Sarah Epperson Loveless
Categories Healthy, Quick & Easy Vegetable Side Dish Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet or heavy pot over medium-high heat. Add cabbage, onion, salt and pepper; cook, stirring occasionally, until the cabbage is tender and beginning to brown, 14 to 16 minutes. Serve immediately.
Nutrition Facts : Calories 77.1 calories, Carbohydrate 6.1 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.4 g, Protein 1.3 g, SaturatedFat 3.6 g, Sodium 307.9 mg, Sugar 3.2 g
SAUTEED SESAME CABBAGE
Make and share this Sauteed Sesame Cabbage recipe from Food.com.
Provided by dk683
Categories Vegetable
Time 7m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan or fry pan, put the oil, half the sesame seeds, the soy sauce and the red pepper flake on a medium high heat. Heat the oil to a light sizzle and until the sesame seeds turn golden brown.
- Put the cabbage in the pan and turn it in the heat until it wilts, about 3 minutes. Sprinkle the remaining sesame on top of the cabbage, toss to coat and serve.
SAUTEED RED CABBAGE
For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories side-dish
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.
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EASY SESAME GARLIC SAUTéED PURPLE CABBAGE
From eatingbyelaine.com
5/5 (4)Category Side DishServings 8Total Time 23 mins
- Preheat a 12-inch cast iron skillet on the stovetop over medium heat. Once hot, add chopped cabbage, oil, salt and pepper. Use tongs to toss well and sauté over medium heat for 10 minutes.
- Add sesame seeds, garlic and maple syrup and sauté over low heat for another 6-8 minutes until cabbage is fork tender on the inside and crispy on the outside.
- Serve immediately while hot or allow to cool to room temperature and store in an airtight container in your refrigerator for up to five days. Reheat leftovers on the stovetop or microwave.
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