Pan-Fried Cabbage with Hazelnuts and Raisins, a very tasty side dish that won’t take much of your time. Furthermore, very simple to prepare, and thus enriched, it is also liked by those who are not fond of the cruciferous family, so important for our health. A concentrate of vitamins including C, folic acid, potassium, calcium, and antioxidants, so let’s eat plenty of it throughout the seasonal period, letting our imagination run wild to create increasingly appetizing recipes.
If you want more cruciferous-based recipes, then don’t miss the following links.
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 26.5 oz cabbage
- 2 cloves garlic
- 2 tsp sugar
- 4 tbsps white wine
- 4 tbsps white wine vinegar
- 4 tbsps extra virgin olive oil
- 0.7 oz hazelnuts
- 0.7 oz raisins
- 3.5 oz water
- to taste salt
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
Preparation
Clean the cabbage, cut it in half, and wash it thoroughly under running water. After letting it drain in a colander, pat it dry with a cloth to remove excess water and slice it thinly so it cooks faster.
Pour the extra virgin olive oil into a high-edged non-stick pan, add the garlic, coarsely chopped hazelnuts, and sauté for a few seconds. Finally, add the cabbage.
Season with salt, sugar, raisins, and also incorporate the water, keeping a medium flame.
Cover with a lid and let the cabbage stew until it reaches the desired tenderness. If the cooking liquid dries out too much before then, add more water, a little at a time, but hot. At the end of cooking, deglaze with white wine vinegar.
Serve our Pan-Fried Cabbage with Hazelnuts and Raisins hot, but it will also be delicious at room temperature.
Tips
The cabbage keeps in the refrigerator for at least two days, but remember to store it inside an airtight container.
Always use glass or ceramic containers, as plastic continuously releases toxic substances.
You can also freeze it, but let it thaw directly in the pan with a little water, so as not to lose too much of the vegetable’s texture.
