SHREDDED SAUTEED CABBAGE
This Sauteed cabbage slaw retains some texture that has none of the sulphury taste and mushy texture of cabbage that's been improperly cooked,
Provided by Chef mariajane
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
- Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
- Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
- Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
- Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.
Nutrition Facts : Calories 70, Fat 3.6, SaturatedFat 0.5, Sodium 604.4, Carbohydrate 9.3, Fiber 3.3, Sugar 5.6, Protein 2.1
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.
SAUTEED CABBAGE
I grew up on smothered cabbage, but I think this one can beat them all...tender-crisp and fast. See note for caraway.
Provided by gailanng
Categories Vegetable
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.
SHREDDED SAUTEED CABBAGE
The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
- Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.
STIR FRY SHREDDED CABBAGE
An easy, sweeter alternative to boring boiled cabbage. Even kids like it.
Provided by desmatheson
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Remove stalk from cabbage and with a large knife cut leaves into long thin strips.
- Mix sugar, soy sause and vinegar in a cup and stir till sugar dissolved.
- Heat oil in a large frying pan or wok and when very hot add the dry shredded cabbage. Stir fry briskly for 2-3 minutes till the cabbage just turns soft.
- Add the sause and mix for a further 30 seconds.
- Sprinkle with a little sesame oil and serve immediately.
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