Sautéed Cabbage, a simple side dish to prepare, low in fat but full of flavor.
Cabbages are foods rich in fiber and are useful for replenishing the body’s mineral reserves. There are different types of cabbages, and they all find ample space in the kitchen, like savoy cabbage for example. This time we will see how to cook white cabbage or cabbage.
The recipe for white cabbage consists of few and simple ingredients, requires only one step because we will put everything together in the pan without sautéing anything and start cooking for about 25/30 minutes.
Sautéed cabbage consumed hot is perfect, but it can also be prepared beforehand and consumed at room temperature if you decide to bring it for lunch break, for example.
For lovers of vegetable recipes, I also remind you
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 65.90 (Kcal)
- Carbohydrates 6.07 (g) of which sugars 3.24 (g)
- Proteins 1.25 (g)
- Fat 4.73 (g) of which saturated 0.69 (g)of which unsaturated 0.03 (g)
- Fibers 2.32 (g)
- Sodium 401.50 (mg)
Indicative values for a portion of 91 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs cabbage
- 1 shallot (medium/large)
- to taste chili pepper
- to taste salt
- 0.6 cup water
- 2 tablespoons extra virgin olive oil
Tools
To finely slice the cabbage, we recommend a good smooth-bladed vegetable knife, and for cooking, a stone or non-stick pan is advised to use minimal fat.
- 1 Knife
- 1 Pan
Preparation
Cut and wash the cabbage well, put it in the pan without draining too much of the rinse water as some water will be needed for cooking. Add the shallot, which you have peeled and finely chopped. Still without placing the pan on the heat, add all the ingredients: salt, chili pepper, water, and oil. Cover well with a lid and place on a medium/large burner over high heat; let it reach a good temperature, stir a couple of times, and when you see the water drying up, lower the heat and finish cooking. Normally, it is ready in 25/30 minutes. As you can see from the photo, once all the water has dried, the cabbage will tend to roast a bit, and this is great as it enhances the flavor, but if you’re far from the end of cooking and the cabbage is too hard when all the water has evaporated, add a little more.
The cabbage is ready when it’s soft and a bit roasted.
NOTES
Cabbage cooked in this way is suitable for vegetarian and vegan cuisine. Sautéed cabbage is normally consumed as a side dish to main courses but can also be served during colorful appetizers by serving it on mini bruschetta slices.
Frequently Asked Questions
Can other vegetables be used for this recipe?
You can follow the steps of this recipe for all types of cabbages, and you can also add diced potatoes.
