The sautéed cabbage in a pan is an easy and tasty recipe, perfect to accompany any kind of main course. I prepare it Chinese style with soy sauce (alternatively, you can use balsamic vinegar), but it’s also good simple with salt and possibly some herbs for a more aromatic flavor. The cabbage stewed in the pan is both cooked and crunchy. I use a pan similar to a Chinese wok, which has the advantage of being suitable for our cooktops (gas, induction, electric, and glass-ceramic) because the bottom is not completely round like traditional Chinese woks.
For the stew cabbage recipe, look here.
SEASONALITY of cabbage #cappuccio – all year round, mainly spring and fall.
RECIPES with cabbage
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
- Energy 81.75 (Kcal)
- Carbohydrates 8.51 (g) of which sugars 4.70 (g)
- Proteins 2.05 (g)
- Fat 5.15 (g) of which saturated 0.89 (g)of which unsaturated 3.96 (g)
- Fibers 3.52 (g)
- Sodium 168.32 (mg)
Indicative values for a portion of 120 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 in a Pan
- Half cabbage (oxheart, white, red cabbage, purple kale)
- 1 tablespoon peanut oil (or extra virgin olive oil)
- 1 clove garlic (optional)
- 1/4 teaspoon chili pepper (or other spice to taste)
- 1 tablespoon soy sauce (or more depending on taste)
Soy sauce is a very salty flavor enhancer, with a strong flavor, similar to meat stock cubes; therefore I recommend not adding salt.
Tools
- 1 Wok Lagostina Linea Rossa
- 1 Ladle wooden
Sautéed Cabbage in the Wok
Wash the cabbage, then cut it in half or quarters and remove the central stalk.
Then you can tear the cabbage leaves by hand, into irregular but uniformly sized pieces, as the Chinese tradition dictates (see photo).
Or cut the cabbage into slices, not too thin (as I did).
Wash the garlic clove, optionally peel or not, then crush it with the palm of your hand. Alternatively, cut it in half and remove the central shoot.
In the wok (or in a non-stick pan with high edges) pour a drizzle of oil, add the garlic and chili, heat gently for a few minutes.
Then remove the garlic, turn up the heat and add the vegetables, stirring often and cooking for a few minutes, it should remain crunchy. One minute before removing from the heat, season with soy sauce.
See my review on the wok pan Lagostina Linea Rossa 010248042028.
Vegetable Variations
To the soy sauce, for a vegan dish with a sweet and sour taste, add rice vinegar (or balsamic or apple) and sugar before adding to the cooking vegetables.
Cook together with a sliced onion or leek.
Spices to pair:
– white or black pepper
– turmeric or curry
– cumin seeds
– fresh ginger or dry ginger powder
Add in the last minute of cooking:
– previously soaked raisins
– capers, olives, or strips of sun-dried tomatoes
– strips of nori seaweed
Serve with:
– toasted pine nuts
– chopped almonds or hazelnuts
Variations for Omnivores
Cook:
– with anchovy fillets (melted in hot oil before adding the vegetables)
– with bacon (browned without oil in the wok before adding the vegetables)
STORE sautéed cabbage in a pan
The sautéed cabbage is best consumed hot, right after cooking. Alternatively, it can be stored in an airtight container in the refrigerator for up to 3 days and sautéed again in the pan for a few minutes before serving.
