Golden Sauteed Cabbage
Description:
Golden sauteed cabbage is a simple yet deeply flavorful side dish, made by caramelizing cabbage in butter or oil until it turns golden brown and slightly crispy on the edges. This dish transforms humble cabbage into a rich, savory-sweet treat with minimal ingredients. It’s a perfect complement to meats, grains, or even eggs for a vegetarian meal.
Ingredients:
1 medium green cabbage (about 2 lbs), thinly sliced
2 tbsp olive oil or unsalted butter (or a mix)
1 small onion, thinly sliced (optional)
2 cloves garlic, minced (optional)
Salt to taste (about ½ tsp)
Black pepper to taste
½ tsp paprika (optional, for color and depth)
1 tbsp apple cider vinegar or lemon juice (optional, for brightness)
Fresh herbs (parsley or thyme) for garnish (optional)
Instructions:
Prep the cabbage: Remove the outer leaves of the cabbage, cut it in half, remove the core, and slice thinly (about ¼ inch).
Heat the pan: In a large skillet or sauté pan over medium heat, add oil or butter. Let it melt and get hot.
Cook onions/garlic (optional): If using onions or garlic, sauté them for 2-3 minutes until fragrant and translucent.
Add cabbage: Add the sliced cabbage in batches if necessary. Don’t overcrowd the pan; let it brown. Cook for 10 minutes, stirring occasionally.
Season and caramelize: Add salt, pepper, and paprika. Continue to sauté for another 10–15 minutes, stirring every couple of minutes. Let it sit undisturbed at times to allow browning.
Finish: Once the cabbage is tender and golden in spots, remove from heat. Splash with vinegar or lemon juice if desired.
Serve: Garnish with fresh herbs and serve warm.
Cooking & Prep Time:
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: ~35 minutes
Servings: 4
Nutritional Info (Per Serving):
Calories: 110
Carbs: 10g
Fiber: 4g
Sugars: 5g
Protein: 2g
Fat: 7g
Saturated Fat: 2g (if using butter)
Sodium: 200mg (depending on salt)
Vitamin C: ~60% DV
Vitamin K: ~85% DV
Note: This is an estimate and can vary depending on exact ingredients and quantities.
Common Questions & Answers:
Q1: Can I use red cabbage instead of green?
A: Yes, but it will be less sweet and more earthy. The color will also change during cooking, becoming a deep purple or bluish hue.
Q2: Can I make it vegan?
A: Yes! Use olive oil or another plant-based oil instead of butter.
Q3: What can I serve this with?
A: It pairs well with roasted chicken, sausages, pork chops, rice, or as a topping for toast with a fried egg.
Q4: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet for best texture.
Q5: Can I add other vegetables?
A: Definitely—carrots, bell peppers, or shredded Brussels spro
uts go well.
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