Sauteed Cabbage
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 170.2
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 45.9 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 6.3 g
- Protein: 4.0 g
View full nutritional breakdown of Sauteed Cabbage calories by ingredient
Number of Servings: 5
Ingredients
-
1 large head of cabbage, shredded (20 cups)
1 clove garlic, minced
4 tbsp olive oil
1 large sweet onion, chopped
Pinch of salt, optional
Directions
Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic.
Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.
Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. May need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Can be made ahead and reheated.
Serves 5.
Number of Servings: 5
Recipe submitted by SparkPeople user KIERAE.
Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go.
Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. May need to add a bit more olive oil to the pan to help with the browning, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat.
Can be made ahead and reheated.
Serves 5.
Number of Servings: 5
Recipe submitted by SparkPeople user KIERAE.