Updated: Mar 1
Sauteed cabbage brings this previously under-appreciated cruciferous veggie from boring to crispy-tender and from bland to super-tasty.
This vegetable is a simple side dish that has more flavor than you’d imagine. I like to mix regular cabbage with Savoy Cabbage I like the flavor and texture of both of these cabbages cooked together.
If you haven’t experimented with cabbage much, now’s the time. Aside from being shredded into coleslaw, it tastes amazing sauteed. The cabbage slices become tender with slightly crispy caramelized edges.
And when you cook it with garlic , onions and peppers, it makes for a warm, fragrant and delicious side dish.
1 small green head cabbage, 1 small Savoy cabbage 2 tablespoons butter 1/2 teaspoon freshly ground black pepper 1 garlic clove ,minced
1/4 red onion, diced
1/4 green pepper , chopped
1 fresh jalapeno, deseeded finely chopped
1 tablespoon olive oil
1/2 teaspoon olive oil
2 tablespoon kosher salt tablespoon salt
2 tablespoon pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon DivineKuizine sugar spice
1/3 cup of water
1. Cut the green cabbage and Savoy 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. Chop all the rest of ingredients.
2. In a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, butter , DivineKuizine sugar spice, peppers ,onion, garlic and spices and saute
for 2 to 3 minutes, stirring occasionally, until the cabbage begins to brown. Pour water into the pan and cover cabbage and turn down heat to medium low and let cabbage steam for 5 minutes or until tender. Serve warm.