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Sauteed Cabbage

Wednesday, 26 Oct 2011
 

We got a huge cabbage in our Potomac Vegetable Farms CSA share this week, so I was looking for something to do with it.  This Ina Garten recipe (Sauteed Cabbage) makes a very fast, easy side.  In the summer I prefer fresh slaw with oil and vinegar, but in the fall, there’s something nice about the simple flavor of warm cabbage cooked with butter, salt and pepper.

There’s not much more to this recipe than slicing the cabbage as if for slaw and cooking it in a pan with butter for 10-15 minutes.  I like to leave it a little bit firm, and it’s best eaten right away so it doesn’t get soggy.

 



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