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Sauteed cabbage

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Sauteed cabbage recipe

Maybe you think that cabbage is a boring vegetable, one that can only be used for stews or boiled. That’s not the case! If you use a different cooking technique, you can make a delicious cabbage recipe, like this sauteed cabbage recipe you will learn today.

The sauteeing technique is used to cook food in its own juices, accompanied by a small amount of Spanish olive oil. It’s very similar to stir frying, but with differences in the temperature, cooking at low heat without browning the food. There are many cooking techniques using olive oil, learn more about them in this article!

As a main vegetarian dish, or even as a side dish, sauteed cabbage is a surprising food and very easy to make. If you want to add some meat, or even more vegetables, it’s also fine, since cabbage has a flavor that combines well with almost anything. Let’s go make this sauteed cabbage recipe!

How to make sauteed cabbage:

  1. Cut the cabbage in half and the slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. If it has outer Green leaves, chop them as well.
  2. Rinse the cabbage well and set it aside.
  3. Chop the carrot -previously peeled- and the garlic clove.
  4. Pour some EVOO from Spain –about one tablespoon- in a large saute pan or heavy-bottomed pot and put it at medium-high heat.
  5. Add the cabbage, the carrot and the garlic. Add some salt, pepper and cumin. Then, lower the heat and saute for 10 to 15 minutes, stirring occasionally.
  6. When the cabbage is tender and begins to look brownish, turn off the heat.

Sauteed cabbage recipe

That’s it! You can serve the sauteed cabbage warm or cold, it’s great either way. If you want to add some bacon or ground meat, just do it at step 5 of the cooking proces and the result will be as good as you expect.

As you can see, you only need a few ingredients and little time to prepare this sauteed cabbage recipe. Easy, healthy and delicious… you’ve got no excuse to make it!

 

 

30 min
Medium
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Ingredients

  • 1 small white cabbage head
  • 1 carrot
  • 1 garlic clove
  • 1 tablespoon of Extra Virgin Olive Oil from Spain
  • Salt
  • Pepper
  • 1 teaspoon of cumin powder
Servings: 4

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