This delicious, healthy, and easy sautéed cabbage recipe takes a simple cruciferous vegetable and catapults it to 'crave-able' status!
Given that half of my lineage comes from Czechoslovakia, it is literally in my blood to love cabbage.
Growing up, my dad made cabbage rolls, which are basically softened cabbage leaves stuffed with a ground beef and rice mixture and stewed in a tomato broth. It was one of my favorite meals!
Cabbage is really such a versatile vegetable.
I love using it as a low carb noodle substitute, in this lower calorie soup, and in stir-fries. Until now, however, I hadn't appreciated its tasty beauty as a solo act.
I love this recipe so much that I'm willing to go out on a limb and say that it will even convert cabbage haters!
The idea here is to take finely shredded cabbage and saute it to the point of caramelization, sort of like what you do to an onion.
The cruciferous veggie takes on a slightly sweet note and almost melts in your mouth, it's so good! Did I mention it also helps keep things moving?...in the digestive tract? 😉
While you can add in spices and flavoring vegetables, such as onion and garlic, I think the simple sauteing of cabbage in fat is most satisfying. All I need is a good dash of sea salt!
- ½ head cabbage (about 3 gently packed cups) finely shredded
- 1 Tbsp butter or olive oil
- sea salt to taste
- Begin by heating the fat in a skillet over medium heat (cast iron works great for this!).
- Add in the cabbage, along with a good sprinkle of sea salt.
- Cook for about 10 minutes, stirring occasionally, until cabbage has softened and wilted down.
- Turn the heat down a notch and continue to cook the cabbage for another 5-10 minutes. Watch it closely at this time, as you don't want it to burn!
- Once it has browned and caramelized to your liking, season it to taste and serve!
Adapted from The Low Carb Cookbook
Adding the cabbage to the pan...
Cabbage after ten minutes of cooking...
Cabbage after 18 minutes of cooking...
Season and serve!