I often eat sauteed cabbage for lunch, so I always look for ways to flavor it. Our family’s favorite way is the raw cabbage salad with toasted sunflower seeds. When it comes to sauteing, I like to use some turmeric and peas. Sometimes, I flavor it with curry and coconut milk. And often, I will make it with just garlic and butter. Browning the butter just adds another layer of flavor.
Ingredients and substitutes
Cabbage – Green cabbage works best with turmeric, giving it a wonderful yellow color. Onions – I like using red Spanish onions for that added sweetness. Garlic – A little goes a long way. I prefer to use sliced, but you can also mince it. Butter – Just a little bit of butter for flavor. When browned, the butter has a lovely nutty flavor. If you don’t like brown butter, you can also use olive oil. Oregano – Adds a nice flavor to the cabbage when combined with brown butter.
Step-by-step instructions
In a skillet, over medium-low heat, add the butter and garlic. Cook for 2 minutes until the butter becomes brown. Next, add the sliced onions and salt. Saute for another minute. Then, add the oregano, followed by the cabbage—season with salt and pepper.Tip – I like to use my food processor with the shredding attachment, which is quick and easy. Next, add the stock and cook for 3 to 5 minutes until the cabbage is soft and tender.Tip – If necessary, add 2 tbsp of water to create steam in the cabbage. Remove from heat and serve immediately. Garnish with fresh parsley (optional).
What do you serve this cabbage with?
You can serve this on its own for a light meal or use it as a side dish with other main courses like chicken, beef, lamb, or pork. For example: Did you LIKE this recipe? Save it for later. You can find my recipes on Pinterest. Follow me on Facebook, Twitter, and Instagram.Subscribe, and I’ll send you new recipes right to your inbox.
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