Sautéed Cabbage

This recipe comes from https://www.wellplated.com/. Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.

Ingredients

• 1 small head green cabbage, about 1kg
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• ½ tablespoon apple cider vinegar, plus additional to taste
• 1 tablespoon chopped fresh thyme (optional)
• Optional add-ins: 2-3 rashers of bacon, onion, carrots

Method

1. Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons.
2. Heat a large frypan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. TIP: Don’t feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits.
3. Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you’d like to add more zippy and acidic flavors. Sprinkle with thyme.
4. Serve warm, either on it’s own or with pork, chicken, other veggies, or a hearty sandwich.

Notes

• If adding bacon, add to your pan and cook until crispy before you add the cabbage.
• If adding onion and/or carrot, thinly slice and add to pan at the same time as the cabbage.
• See original recipe at https://www.wellplated.com/sauteed-cabbage/#wprm-recipe-container-39789 for more detailed notes, nutritional information and more!

View more recipes featuring seasonal ingredients from the Green Connect farm here!