Sautéed Cabbage Recipe
This melt-in-you-mouth sautéed cabbage side dish is so easy, and it's the perfect example of turning a few simple ingredients into something very special.
Servings: 6
Calories: 124kcal
Ingredients
- 1 (3-pound) head of green cabbage
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 cup water
- 1 teaspoon Kosher salt (if you're using table salt, use half the amount)
- freshly ground black pepper
Instructions
- Prep cabbage. Rinse and pat dry the head of cabbage. Then quarter it, cut out the stem and core, and thinly slice it. Set aside.
- Brown the tomato paste mixture. Combine the olive oil, tomato paste, paprika, cumin and 1 tablespoon of the butter in a large sauté pan with high sides. Place it over medium heat and mix to blend. It will begin to sizzle and brown within a few minutes. Watch it carefully so it doesn't burn.
- Cook the cabbage. As soon as the tomato mixture has browned, add about half of the cabbage to the pan. Mix it well and cook until it has wilted so to about half its volume. Then add the second half of the cabbage, 1 cup of water and the salt, mix, bring to a boil, cover, turn the heat to the lowest setting, and let the cabbage steam until it's very tender, about 25 minutes. Remove the lid and continue to cook until almost all of the liquid has evaporated.
- Finish. Add the remaining tablespoon of butter, season to taste with black pepper and more salt if necessary. Serve.
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 688mg | Potassium: 512mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1048IU | Vitamin C: 85mg | Calcium: 107mg | Iron: 2mg