Sauteed Cabbage – quick and easy, sweet and sour side dish to accompany both vegetarian and meat dishes equally.
I had a head of cabbage in my pantry and wondered what could I do with it that would be super simple to make. I thought I could sautee the cabbage as a side dish to fried meat. It is similar recipe to cabbage and noodles, only without noodles. 🙂
I started with melting sugar in oil and getting some sort of caramel which imparts great flavor to the cabbage. I know it sounds strange, I was sceptical of it, too, when I first tried it, but I had to admit that it was good.
Some people add a chopped onion and garlic to the cabbage. I tried it both ways – with and without onion – and I prefer the one without, even though onion version is not bad either. Some bacon can also be added when frying.
This dish requires a lot of finely ground black pepper, more then you would normally use in sauteed vegetable recipe.
In the end I added some aceto balsamico (although regular vinegar would also be good) because sweet and sour taste of the dish reminds me of sauteed cabbage I enjoyed once in a Chinese restaurant. Maybe a few drops of soy sauce wouldn’t hurt as well.
I served Sauteed Cabbage sprinkled with red pepper flakes, more for the color then for the taste.
- 1 lb (1/2 kg) cabbage (1 small head)
- 2 Tbsp oil of choice
- 1 Tbsp sugar
- salt, ground black pepper
- 2 tsp aceto balsamico
- a knob of butter (omit if vegan)
- red pepper flakes (optional)
Cut or shred the cabbage to very thin slices.
In a large pan (preferably nonstick), heat oil and sugar. Stir until sugar becomes light brown.
Add cabbage to the pot and sautee, stirring from time to time. Let the cabbage char a little bit, it adds color and flavor to it, but do not let it burn.
Cook until cabbage is soft to your liking. Season with, salt, pepper, vinegar. In the end stir in a knob of butter.
Serve sprinkled with red pepper flakes (optional).
This recipe was first published on: March 24, 2018