Pan-Seared Cabbage: A Quick, Delicious Side

Pan-searing cabbage is a quick and easy way to cook this versatile vegetable, which can be served raw or cooked in a variety of dishes, including stir-fries, soups, and stews. To pan-sear cabbage, start by cutting the cabbage into wedges or thin slices, depending on your desired level of doneness. Heat some oil in a large skillet or frying pan over medium to medium-high heat. Place the cabbage in the pan, ensuring it is in a single layer, and cook without disturbing it for a few minutes until browned. Flip the cabbage and continue cooking until tender and browned on the other side. For extra flavour, you can add chicken broth, garlic, or sesame oil to the pan. Season with salt and pepper, and a squeeze of lemon or lime juice, and serve hot.

How to cut cabbage for pan searing

How to Cut Cabbage for Pan-Searing

Preparation

Before you start cutting, it's important to prepare your cabbage. First, remove any thick, dark, and fibrous outer leaves, especially if you're making a dish where the vegetable will be eaten raw, like coleslaw. These outer leaves are tougher than the inner leaves, so they're better suited for cooked applications like sautéed cabbage, soups, and cabbage rolls. Simply pull them from the whole cabbage right at the root, and save them for later.

Next, rinse the cabbage under cold running water to remove any dirt, germs, and pesticides. You can also rub the cabbage with clean fingers to ensure it's thoroughly cleaned. After rinsing, dry the cabbage with a paper towel or kitchen towel.

Cutting the Cabbage

Now, it's time to cut the cabbage. Start by locating the stem or core at the bottom of the cabbage where the leaves join together. Cut the entire cabbage into two equal halves through the hard stem, which will hold all the leaves together as you continue cutting. Cut each of these halves in half again to yield four wedges or quarters.

Removing the Core

At this point, you can choose to remove the core or leave it intact, depending on your preference and the recipe you're following. If you're making pan-seared cabbage steaks or wedges, leaving the core intact will help keep the individual pieces from falling apart.

If you decide to remove the core, cut into it at an angle where the stem meets the leaves of the cabbage, and carefully cut it out from each quarter. The core is tough and fibrous, so it's best to discard it.

Slicing the Cabbage

Once you've removed the core, it's time to slice the cabbage. Place one wedge cut-side down on your cutting board. Bend your fingers inward and hold the wedge firmly in place, ensuring your knuckles are closer to the knife blade than your fingertips. Starting from the end opposite the stem, cut crosswise into thin slices or ribbons. Repeat this process with the remaining wedges.

For pan-searing, aim for slices that are around 1-inch thick. You can also use a mandoline or food processor to get more even and uniform slices, but be very careful when using these tools, especially if you're a beginner.

Safety Tips

When cutting cabbage, it's important to prioritize safety. Always use a sharp chef's knife and a stable cutting board. To stabilize your cutting board, wet a paper towel, squeeze out the excess water, and place the damp towel underneath the board. Additionally, always keep your non-dominant hand away from the blade, bending your knuckles to keep your fingers blunt against the knife.

Now you know how to cut cabbage for pan-searing! Remember to adjust the thickness of your slices based on your specific recipe and cooking method. Enjoy experimenting with this versatile vegetable!

How to season cabbage when pan searing

When pan-searing cabbage, there are a variety of seasonings you can use to elevate the flavour of the dish. Here is a step-by-step guide on how to season cabbage when pan-searing:

Preparation

First, cut the cabbage into the desired size and shape. You can cut it into small wedges or thick slices, or chop it into thin ribbons, depending on the texture and presentation you want.

Seasonings

For seasoning, you can use a combination of salt and pepper. Use kosher salt or seasoned salt, which has a more pleasant flavour than table salt. Freshly ground black pepper will add a nice bite to the dish. You can also use other spices like smoked salt, onion powder, or garlic powder to enhance the flavour.

Cooking Oil

When it comes to cooking oil, extra virgin olive oil is a great choice for pan-searing cabbage. It has a high smoke point and can add a fruity, peppery flavour to the dish. Alternatively, you can use sesame oil for a nutty aroma and flavour.

Aromatics

Aromatics like garlic can also be used to infuse flavour into the oil before adding the cabbage. Simply sauté a few garlic cloves in the oil, and then remove them before adding the cabbage. This will give a subtle garlicky flavour to the dish without the strong taste of raw garlic.

Acidic Ingredients

Adding an acidic ingredient like apple cider vinegar or balsamic vinegar can completely transform the dish. It adds a zesty, tangy flavour and brings out the sweetness of the cabbage. You can also use soy sauce for a savoury, umami boost.

Herbs

Finally, adding some fresh herbs like thyme can take your pan-seared cabbage to the next level. Thyme has a subtle, slightly minty flavour that pairs well with the nuttiness of the cabbage.

Putting it all together

Now that you have your seasonings and ingredients ready, it's time to cook! Heat your chosen cooking oil in a large pan or skillet over medium to medium-high heat. Add any aromatics like garlic, and then your cabbage. Stir occasionally, allowing the cabbage to develop a golden brown colour and a caramelised, crispy texture. Once the cabbage is tender and browned, remove it from the heat and stir in your chosen acidic ingredient. Taste and adjust the seasoning with salt and pepper as needed. Finally, sprinkle with fresh herbs, and your pan-seared cabbage is ready to serve!

The best oils for pan searing cabbage

The Best Oils for Pan-Searing Cabbage

When pan-searing cabbage, it is important to use an oil with a high smoke point to prevent the oil from smoking and burning. Here are some of the best oils for the job:

Avocado Oil

Avocado oil is a great choice for pan-searing cabbage due to its high smoke point of around 500°F (260°C). It is a stable oil that can be heated to high temperatures without smoking or breaking down, making it ideal for searing. Avocado oil has a neutral flavour that won't overpower the taste of the cabbage.

Refined Safflower Oil

Another excellent option is refined safflower oil, which has a smoke point of up to 520°F. Like avocado oil, it is very stable and can withstand high temperatures without breaking down. Safflower oil is flavourless, so it won't affect the taste of your cabbage.

Peanut Oil

Peanut oil is a popular choice for searing, with a smoke point above 450°F. It has a mild, nutty flavour that pairs well with many dishes. Peanut oil is a refined oil, making it suitable for high-temperature cooking methods like searing.

Extra Light Olive Oil

While extra virgin olive oil is not recommended for searing due to its lower smoke point, extra light olive oil is more refined and can withstand higher temperatures. It has a smoke point above 450°F, making it suitable for pan-searing cabbage.

Ghee/Clarified Butter

Ghee, or clarified butter, is another oil with a high smoke point, typically above 450°F. It has a rich, buttery flavour that can enhance the taste of your cabbage. Ghee is suitable for searing as it is a stable oil that can withstand high temperatures.

Canola Oil, Vegetable Oil, and Soy Oil

These oils are commonly used for searing due to their relatively high smoke points. Canola oil and vegetable oil have smoke points above 400°F, while soy oil's smoke point is around 450°F. These oils are neutral in flavour and versatile for various cooking methods.

When pan-searing cabbage, it is essential to heat the pan first and then add the oil, ensuring it shimmers before adding the cabbage. Remember to use an oil with a high smoke point to prevent smoking and burning, and always exercise caution when working with high temperatures.

How long to pan sear cabbage for

Pan-searing cabbage is a great way to enjoy this nutritious vegetable. The time it takes to pan-sear cabbage depends on the method used and the desired level of doneness. Here is a detailed guide on how long to pan-sear cabbage for:

Pan-Searing Cabbage Wedges

If you're aiming for tender, lightly charred wedges with a sweet and nutty flavour, the time required is around 10 minutes on each side. Here's a step-by-step breakdown:

• Cut the cabbage head into six to eight wedges, ensuring the leaves stay together by cutting through the core.
• Drizzle olive oil on a rimmed baking sheet and place the wedges on the sheet in a single layer.
• Drizzle olive oil on one side of the wedges, then season with salt and pepper.
• Place the baking sheet in the oven and roast at 500°F (260°C) for about 10 minutes, or until lightly browned.
• Flip the wedges, drizzle oil on the other side, and season again.
• Continue roasting for another 10 minutes or so until the cabbage is tender and deeply browned.

Stir-Frying Shredded Cabbage

For a quick and tasty stir-fry, the cooking time is approximately 5 to 7 minutes in total. Here's how to do it:

• Cut the cabbage into small wedges or 3/4-inch thick pieces.
• Heat olive oil and garlic in a large skillet over medium heat.
• Add the cabbage carefully to the skillet and season with pepper if desired.
• Cook the cabbage for about 5 to 7 minutes on each side, turning periodically, until it's seared and browned.
• Drizzle sesame oil over the cabbage towards the end of cooking to add a nutty flavour.

Sautéing Thinly Sliced Cabbage

Sautéing thinly sliced cabbage in a pan takes around 10 to 15 minutes. Here's the process:

• Melt butter in a large sauté pan or heavy-bottomed pot over medium-high heat.
• Add the thinly sliced cabbage, salt, and pepper to the pan.
• Sauté the cabbage for 10 to 15 minutes, stirring occasionally, until it is tender and starts to brown.
• Season to taste and serve warm.

What to serve with pan seared cabbage

Pan-seared cabbage is a versatile side dish that can be served with a variety of main courses. Here are some ideas for what to serve with it:

Chicken

If you're looking for a light and healthy option, pan-seared cabbage goes well with chicken dishes such as lemon chicken, cilantro lime chicken, or onion chicken. You can also try it with green goddess chicken thighs or chicken kabobs for a more flavorful option.

Pork

For a classic combination, pair your pan-seared cabbage with pork chops. Try it with Crock Pot pork chops or garlic butter pork bites with lemon green beans for a tasty and satisfying meal.

Meatless Mains

If you're looking for a plant-based option, pan-seared cabbage pairs well with meatless mains like vegetarian stuffed peppers, Mujadara (lentils and rice), or vegan meatballs. You can also serve it with roasted cauliflower steaks for a hearty and healthy meal.

Sandwiches

For a casual lunch option, serve pan-seared cabbage with a hearty sandwich such as a steak sandwich, teriyaki burger, avocado burger, or Italian turkey burger.

Other Vegetables

You can also serve pan-seared cabbage with other vegetables like roasted zucchini, sautéed carrots, or fried cabbage for a more indulgent option.

More Ideas

• Rosemary grilled lamb chops or classic shepherd's pie.
• Slow cooker pulled pork or pork and fennel meatballs.
• Balsamic honey cabbage steaks.
• Seared cabbage wedges with balsamic vinegar or soy sauce.
• Pan-seared cabbage with walnuts, Parmesan, and sage.

Frequently asked questions