I have never really loved cabbage. It’s okay – but I can’t tell you how much cabbage I’ve thrown away over the years. You need 2 cups for a salad, and then what?
But I’ve changed my tune after making sauteed cabbage. Just like roasting brings out the mind-blowing deliciousness of so many vegetables, sauteing turns cabbage into sheer nirvana. It gets a sweetness yet retains a nice bite. And it’s ridiculously easy.
1 cabbage, cut into 1″ squares (They will all fall apart so no need to be precise.)
1 Tbsp olive oil
1 Tbsp butter
1 tsp kosher salt
1/2 fresh ground black pepper
Heat olive oil in a large frying pan over medium heat. Add the butter and as soon as it is mostly melted (happens quick – watch carefully) dump in all the cabbage and start stirring. If it won’t all fit in the pan, that’s okay. You can add it in stages.
Sautee for several minutes until the cabbage is reduced and edges are starting to brown very slightly. Add the salt and pepper and stir well. Taste and check seasonings.
Serve. Devour. Yum.
That’s it. The simplest ingredients and method turn a plain Jane vegetable into a star. Leave out the butter for a vegan version.