Sauteed Cabbage
"I grew up on smothered cabbage, but I think this one can beat them all...tender-crisp and fast. See note for caraway."
photo by breezermom
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 1⁄2 head green cabbage, shredded thin
- 2 cloves garlic, chopped
- 2 tablespoons butter
- salt and pepper
directions
- In a saute or frying pan on medium-high heat, melt butter. Add chopped garlic and stir until fragrant, about 1 minute. Do not burn garlic. Add shredded cabbage to garlic and butter, tossing to coat.
- Season with salt and pepper and continue to cook cabbage, tossing occassionally until it just begins to turn golden, about 10-15 minutes.
- Note: Caraway is a great addition. Add 1/2 teaspoon with the garlic and stir until fragrant.
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Reviews
-
Love cabbage, and this was a really quick and easy way to prepare it! I didn't use the caraway.....just not a fan, and enjoyed the cabbage exactly as posted. Thanks for sharing! -
Excellent mix of flavors! -
Love it, I sometimes use a mix of savoy and green cabbage,add sun dried tomatoes slivers and toss in grated Parmesan cheese or Parmesan cheese blend for variety depending on the entree. -
Loved this simple cabbage recipe. So easy and so tasty with the caraway seeds!<br/>My feeling was that it needed just a touch of lemon juice so I added some and it was the best.<br/>I also substituted some butter with some olive oil for a little less fat. Still fantastic! -
Delicious cabbage! Sometimes the simplest preparations are the best and this recipe is a perfect example of that. Sauteing the cabbage in the butter allows its sweet flavor to shine and the garlic added just the right amount of savory. Served with plenty of fresh ground pepper and loved this - thanks for sharing the recipe! Made for the Best of 2011 event, recommended by CharlotteJ
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Tweaks
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Loved this simple cabbage recipe. So easy and so tasty with the caraway seeds!<br/>My feeling was that it needed just a touch of lemon juice so I added some and it was the best.<br/>I also substituted some butter with some olive oil for a little less fat. Still fantastic!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
