Sauteed Cabbage
Sometimes you just need a sweet and salty crunch to munch on. Here's one that's full of good-for-you cabbage! Dovetailing Tip: Wash an additional head of cabbage to have 8 leaves trimmed and ready for Stuffed Cabbage with Tomato Sauce on day 4.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 33
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 33
1 small head savoy cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
