The sautéed cabbage and apple is a quick, easy, tasty, and light side dish. A simple recipe with a sweet and sour taste that will surprise you with its flavor, a cooked salad for a few minutes ideal for the cold season.
Also try my recipe for cabbage in a pan with all its possible variations.
SEASONALITY of #cabbage – from September to April. The sweetest cabbages are those that have experienced a night frost, but there are also early varieties that do not need to freeze to become sweet.
Apple harvest: from late summer through the entire fall depending on the variety.
CABBAGE recipe
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter
- Energy 51.89 (Kcal)
- Carbohydrates 7.22 (g) of which sugars 4.49 (g)
- Proteins 1.48 (g)
- Fat 2.40 (g) of which saturated 0.34 (g)of which unsaturated 0.04 (g)
- Fibers 2.96 (g)
- Sodium 117.42 (mg)
Indicative values for a portion of 90 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
Sautéed Cabbage and Apple
- 10.5 oz savoy cabbage (or white cabbage)
- 1 tbsp extra virgin olive oil (or peanut oil)
- to taste salt (and flavoring to taste)
- 1 apple (Golden, Granny Smith, Renetta…)
To give a different note to this northern side dish, add a modest amount of a powdered spice to your liking, such as cinnamon, nutmeg, long pepper, chili pepper, or ginger.
Or enrich with cumin seeds and/or fennel seeds, raisins, pine nuts, or chopped shelled nuts (peanuts, almonds, hazelnuts, walnuts).
🍀🍀🍀🍀
Read at the bottom the nutritionist’s opinion.
Tools
- 1 Pan wok style
Cabbage and Apple in a Pan
Wash the cabbage, then tear its leaves by hand to obtain square and fairly uniform pieces.
In a stainless steel pan (or non-stick), pour a drizzle of oil and once hot, add the cabbage. Cook over medium heat for about 7 minutes, stirring continuously. Salt and if desired, add a spice.
Meanwhile, peel the apple and cut it into thin slices, add them to the cabbage and cook everything for a few minutes.
The characteristic of this side dish is that it remains crunchy.
STORING cooked cabbage and apple
To achieve maximum crunchiness, it is advisable to eat the cooked cabbage and apple immediately after preparation. If you can’t consume them immediately, you can store them in the refrigerator, but keep in mind that the texture might not be the same.
FAQ (Frequently Asked Questions)
How often can you eat cabbage weekly?
Cabbage can be eaten 2-3 times a week. It’s a versatile food that suits various preparations, so it’s easy to integrate it regularly into your diet without overdoing it.
Why is cabbage hard to digest?
Cabbage can be hard to digest because it contains insoluble fibers and compounds like glucosinolates, which can ferment in the intestine, causing bloating and gas. Additionally, its fibrous texture requires more time for digestion.
BENEFITS of the recipe
Nutritionist Leslye Pario says:
Cabbage: rich in fiber, vitamins C and K, strengthens the immune system and aids digestion. Apples: a natural source of antioxidants, fight free radicals, and help maintain stable blood sugar levels. Extra virgin olive oil: a touch of good fats for the heart and to enhance flavors!
Why choose this side dish? It’s quick to prepare: few steps, zero stress! It’s versatile: perfectly accompanies both meat and vegetarian dishes.
