Rosy Garlic Sauteed Cabbage Recipes

ROSY GARLIC SAUTEED CABBAGE

Steps:

• In a large nonstick skillet, heat the oil over medium heat.
• Add the garlic and saute for 3 minutes, stirring constantly. Pour in 1/2 cup of chicken broth; stir, cover, and cook for 15 minutes. Remove the cover and cook until all liquid has evaporated, stirring constantly as the last few tablespoons of liquid evaporates.
• Stir in the cabbage; sprinkle with the remaining chicken broth, paprika, and pepper to taste.
• Cook for 3-5 minutes or longer, until cabbage is wilted or to your liking, stirring constantly.
• Move to a serving bowl and serve immediately. Enjoy!

SEASONED & SAUTEED CABBAGE

Steps:

• Melt margerine in a large fry pan or wok.
• Add rest of the ingredients.
• Saute till desired doneness, about 20-25 minutes.
• 4 side dishes.

SAUTEED CABBAGE

Steps:

• In a saute or frying pan on medium-high heat, melt butter. Add chopped garlic and stir until fragrant, about 1 minute. Do not burn garlic. Add shredded cabbage to garlic and butter, tossing to coat.
• Season with salt and pepper and continue to cook cabbage, tossing occassionally until it just begins to turn golden, about 10-15 minutes.
• Note: Caraway is a great addition. Add 1/2 teaspoon with the garlic and stir until fragrant.

SAUTEED CABBAGE

Steps:

• Remove the core and cut the cabbage in very thin slices, as if you were making coleslaw.
• I use a shredding attachment of my food process or do this.
• Melt the butter in a large saute pan or heavy-bottomed pot over med-high heat.
• Add the cabbage, salt and pepper and saute for 10-15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
• Finish with another sprinkling of fleur de sel to bring out the sweetness.
• Serve hot.

SAUTEED CABBAGE

Steps:

• Chop cabbage.
• Saute in olive oil, adding more oil when (and if) necessary, till cabbage begins to wilt and brown a bit.
• Add the garlic (more if you like).
• Mix to combine.
• Season with salt, pepper, Splenda and red pepper flakes.
• Top with spinach.
• Cover to allow spinach to wilt.
• Serve immediately -- but delicious cold, as well.

SAUTEED CABBAGE

Steps:

• Saute bacon until crispy, remove from pan, drain and chop into bits.
• Thinly slice cabbage or use a V-slicer or mandolin. Use as many of the outer green leaves as possible and remove the core.
• Add cabbage and brown in the bacon fat, DO NOT add any oil or butter, it's not needed.
• Stir often so it doesn't burn.
• When browned, add chicken stock to deglaze the pan.
• Add chopped bacon back into the pan and cover.
• Cook until cabbage has softened and almost all of the stock has evaporated. Season with salt and pepper.
• Serve and enjoy!