Sauteed Cabbage

Ingredients

  • 1 small head white 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

  1. 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.
  2. Melt the butter in a large sauté pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins t0 brown. Season, to taste, and serve warm.

Source

Sauteed Cabbage – Food Network

Roasted Garlic-Parmesan Cabbage

Ingredients

  • 1/2 a large head red or green cabbage
  • 6 tablespoons grated Parmesan cheese, plus more for garnish
  • 4 medium cloves garlic, finely minced or grates
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (optional)

Directions

  1. Preheat oven to 425°F. cut cabbage into 8 wedges (about 1 inch wide), keeping the core intact.
  2. Combine Parmesan, garlic, oil, vinegar, soy sauce and salt in a small bowl. Arrange the cabbage wedges, cut-side down, on a large rimmed baking sheet. Brush all sides of the cabbage with the garlic-Parmesan mixture. Roast until the edges are golden brown, about 20 minutes. Flip and roast until the cabbage is tender and golden, about 10 minutes more. Garnish with crushed red pepper and /or Parmesan, if desired.

Source

Roasted Garlic-Parmesan Cabbage – eatwell.com

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