Seared Red Cabbage Wedges Recipes

SEARED RED CABBAGE WEDGES

Seared Red Cabbage Wedges image

This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don't be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 15m

Yield Serves six to eight

Number Of Ingredients 4

Ingredients

1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together
3 tablespoons extra virgin olive oil (more as needed)
Salt
freshly ground pepper

Steps:

Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 3 grams

PAN SEARED CABBAGE

Pan Seared Cabbage image

I found this in the San Francisco Chronicles. I served it with a pork tenderloin and corn bread. Everything was cooked in 30 minutes. Makes for a quick dinner. Note, the 2 color cabbage makes it look nicer, but you can just use one head of the same color cabbage if that's what you have on hand.

Provided by Nado2003

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons olive oil
1/2 head red cabbage, cut into 4 wedges through the core
1/2 head green cabbage, cut into 4 wedges through the core
1/2 cup low sodium chicken broth
coarse sea salt & fresh ground pepper, to taste
fresh lemons, juice of or lime juice, to taste

Steps:

Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.

Nutrition Facts : Calories 155.2, Fat 10.6, SaturatedFat 1.5, Sodium 58, Carbohydrate 14.7, Fiber 5, Sugar 7.7, Protein 3.5

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