The sautéed black cabbage is a great healthy, tasty, and flavorful side dish. Its characteristic is its very dark green color, and it is rich in vitamins A, B, C, E, and folic acid. It is also a natural anti-inflammatory and helps cleanse our body. Black cabbage can be prepared in a pan as in this case, or in the oven. The first thing to do is to clean it well, wash the leaves and remove the central stem. The preparation is then very simple. Here below is the recipe for the procedure. If you want some ideas for delicious side dishes, also try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for Sautéed Black Cabbage
- 10.5 oz black cabbage
- Half white onion
- to taste extra virgin olive oil
- to taste black pepper
Tools
- Pan
Steps to Prepare Sautéed Black Cabbage
To prepare sautéed black cabbage, first clean the black cabbage. Wash the individual leaves well and then remove the central stem. Now cut it into strips not too thin. Also chop a white onion into small pieces. Take a non-stick pan and brown it with some extra virgin olive oil for a couple of minutes. Now add the black cabbage and about half a cup of water to cook it well. When cooking is complete, salt and pepper to taste. If you want, you can add other spices to taste; I added a pinch of turmeric. Cook everything for about 5-7 minutes.
Put your black cabbage in a bowl or on a plate and finally add a sprinkle of pecorino romano. Your sautéed black cabbage is ready to be served, perfect to pair with meat or fish!
Storage and Tips
You can store the cooked black cabbage in an airtight container in the refrigerator for one day.
If you want an extra touch of flavor, you can add other spices like curry or turmeric.
If you like, you can add parmesan or other types of cheese instead of pecorino romano at the end of cooking.
