Emilie Meyer
Cabbage is a versatile ingredient that can be cooked in many ways, including boiling, braising, steaming, and turning it into sauerkraut. However, one of the most popular ways to cook cabbage is by pan-frying it. Sautéed cabbage is a quick, easy, and healthy side dish that goes well with many meals. It can be seasoned with salt, pepper, and spices, and paired with proteins such as chicken, lamb, or pork. The secret ingredient to making it taste great is adding a splash of vinegar.
| Characteristics | Values |
|---|---|
| Cook time | 10-15 minutes |
| Preparation | Cut cabbage in half, then into quarters. Remove the core and slice into thin ribbons. |
| Oil | Olive oil, butter, coconut oil, nut oils |
| Seasoning | Salt, pepper, vinegar, garlic, red pepper flakes, mustard, bacon bits, turmeric, red chilli powder, carrots, bell peppers |
| Saute pan | Large, deep pan, preferably cast iron |
| Serving suggestions | Tahini sauce, feta dressing, chicken, meatloaf, lamb chops, pork chops, shepherd's pie, pulled pork, chicken thighs |
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What You'll Learn
Sautéed cabbage with garlic and lime
Sautéed cabbage is a quick, easy, and healthy side dish that goes with a variety of main courses. It is also low-carb, gluten-free, and vegan.
To make Sautéed Cabbage with Garlic and Lime, first, remove any wilting or browning outer leaves from the cabbage and cut it into quarters. Then, cut the stem a little to create a flat surface. Next, cut the cabbage into thin ribbons or shreds. You can use a knife, a mandoline, or a food processor.
Heat a large cast-iron skillet over medium-high heat and add olive oil. Once the oil is shimmering, add the cabbage, onions, and garlic. Season with salt, red pepper flakes or Aleppo pepper, and coriander. You can also add stone-ground mustard and crispy bacon bits for extra flavour. Stir occasionally and cook until the cabbage is tender and slightly caramelized.
Finally, finish with fresh lime juice and serve. You can also add a drizzle of feta dressing or tahini sauce on top. Enjoy your delicious and healthy side dish!
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Melting cabbage
Cabbage is a versatile vegetable that can be cooked in many ways, one of which is melting cabbage. Melting cabbage is a slow-cooked recipe that brings out the vegetable's flavour. This method involves braising the cabbage until it is tender and silky, using moist heat.
To make melting cabbage, start by preheating your oven to 350°F to 375°F. Cut a medium head of green or red cabbage into wedges, ensuring the core is still intact. Heat olive oil in a large cast-iron skillet over medium heat. Place the cabbage wedges in the pan, cut-side down, and sear until dark brown on both sides, which should take around 3 to 7 minutes per side. Remove the wedges and set them aside on a plate.
Next, add another tablespoon of olive oil to the pan, along with onions, and sauté until golden brown. Add minced garlic and spices like caraway seeds, cumin seeds, or red chilli powder to the pan and cook until fragrant. Return the cabbage wedges to the pan in a single layer and add a splash of white wine or broth. Simmer until the alcohol smell burns off, about 1 to 2 minutes.
Finally, bake the cabbage in the oven until tender all the way through, which should take around 35 to 45 minutes. Adjust the seasonings to taste, adding lemon juice, butter, or herbs if desired. Serve this dish alongside roasted pork or chicken for a delicious and nutritious meal.
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Fried cabbage
Yes, you can put cabbage in a pan and fry it. In fact, fried cabbage is a simple, quick, and easy vegetable side dish that can be prepared in under 30 minutes. It is a versatile dish that can be paired with various main courses.
To make fried cabbage, start by cutting the cabbage in half from the top down through its core. Place the cut-side down on a cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core. Next, heat a large pan over medium heat and add sliced bacon. Cook the bacon until it is crispy, and then remove it from the pan and set it aside.
Remove some of the bacon grease from the pan, leaving about two tablespoons. Add onion to the pan and sauté in the bacon grease for 2 to 3 minutes. Then, toss in garlic, mustard, smoked paprika, salt, and pepper, and stir. Add the sliced cabbage and sauté everything together for about 12 to 15 minutes until the cabbage becomes caramelized. Finally, toss the bacon bits back into the pan and stir everything together before serving.
You can also add a hint of sweetness to the dish by including a teaspoon of coconut sugar or a drizzle of honey. Additionally, feel free to experiment with different seasonings such as chili powder or Cajun seasoning. Fried cabbage can be stored in an airtight container in the refrigerator for up to 5 days and reheated in the microwave or sautéed in a pan when ready to eat.
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Cabbage with pancetta
To make this dish, start by peeling and discarding the outer leaves of the cabbage. Cut the cabbage head in half and place it flat side down. Remove the core and shred the cabbage by cutting thin slices. Next, heat some olive oil and butter in a large skillet or sauté pan over medium-high heat. You can also use ghee or another oil of your choice if you prefer. Once the butter has melted, add the shredded cabbage to the pan. Stir the cabbage occasionally, allowing it to cook until it is tender and slightly browned.
Now, for the pancetta. Pancetta is a form of salty, flavorful, and smoky Italian bacon. You can chop it into small pieces or thin slices, depending on your preference. Add the pancetta to the pan with the cabbage, and continue cooking until the pancetta is crispy. The combination of the crispy pancetta and the tender-crisp cabbage creates a delightful texture contrast.
Finally, season to taste with salt and pepper, and perhaps a dash of vinegar to enhance the flavors. You can also add other ingredients like onions, garlic, or walnuts to create a heartier dish, or serve it as a side with grilled meats or a pasta dish.
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Cabbage with vinegar
To prepare the cabbage, start by cutting it in half from the top down through its core. Place the cut-side down on a cutting board, then slice it as thinly as possible around the core to create fine ribbons. Remove and discard the core. You can also add other vegetables to the cabbage, such as onions, carrots, and celery, for added colour and flavour.
For sautéed cabbage, heat a large sauté pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter, and once the butter is melted, add the cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and lightly browned. To enhance the flavour, add a secret ingredient like vinegar, specifically apple cider vinegar, to the cabbage after removing it from the heat. You can also sprinkle some thyme on top. This dish can be served warm or at room temperature and stored in an airtight container in the refrigerator for up to a week.
For a pan-fried version, follow a similar process but use a larger amount of butter or cooking oil instead of olive oil. You can also add ingredients like stone-ground mustard, crispy bacon bits, red pepper flakes, or smoked ham hocks for extra flavour.
Alternatively, you can try roasting the cabbage with vinegar. Toss the cabbage with olive oil, salt, and pepper on a baking sheet, dotting butter on top. Roast for 15 minutes, then flip the cabbage over and add garlic cloves. Roast for another 15 minutes until the cabbage is charred. Finally, pour broth and vinegar into the pan and roast for a third time, for 15 minutes or until the garlic is tender and the liquids have reduced. Sprinkle with sea salt before serving.
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Frequently asked questions
Cut a head of cabbage in half, then into quarters. Remove the core and chop into thin slices. Heat a large pan with olive oil or butter over medium-high heat. Add the cabbage, stirring occasionally, until it becomes soft and golden brown. Season with salt and pepper, and add vinegar or lemon juice to taste.
You can add onions, garlic, and spices such as red pepper flakes, coriander, or turmeric for extra flavour. Some recipes also include meat such as bacon or pancetta.
Sautéed cabbage can be stored in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen for up to 3 months.
