Thursday, March 14, 2013
Sautéed Savoy Cabbage
Cabbage. We like to stuff it, make salads with it and add it to soups and all sorts of other foods. While it works perfectly well as an added ingredient, cabbage is seriously overlooked as a side dish by itself. When it does appear by itself, it is usually still in a supporting role consigned to be boiled along with the rest of the “starring role” vegetables.
Well, enough of that. Cabbage can be cooked like any other vegetable. It can be prepared steamed or roasted or by my favorite method, sautéed. Cabbage reacts to sautéing like any other vegetable. Its natural sugar content becomes more pronounced as it caramelizes adding that special dimension to the finished dish.
Cabbage is also much more, shall we say, subtle when sautéed... it doesn’t announce its presence to the entire house as it does when it’s boiled!
The Savoy variety of cabbage is slightly sweeter and more tender than its smooth green or red cousins. It works perfectly here, but would not be ideal for wrapping as in stuffed cabbage.
Sautéed Savoy Cabbage
Yield: 4 Servings Preparation Time: 10 Minutes Cooking Time: 10 Minutes
• One Head Savoy Cabbage, trimmed of “old” leaves and washed
• 1 Sweet Medium Onion, sliced
• 2 Tablespoon Canola Oil
• 1½ Teaspoons Kosher Salt
• 1 Teaspoon Freshly Ground Black Pepper
• 2 Tablespoons Unsalted Butter
Step 1. Cut the Cabbage in half through the core. Cut out the core and with the Cabbage cut side down, slice it into ½” thick slices.
Step 2. Combine the Cabbage and Onion in a large mixing bowl and toss together with the Canola Oil until both have a thin coating. Season with Kosher Salt and Black Pepper and toss again.
Step 3. Melt the Butter in a large sauté pan over medium heat and when the Butter begins to sizzle add the Cabbage and Onion.
Step 4. Sauté for 10 minutes until the edges have browned and the Cabbage is wilting.
Serve hot with Broasted Corned Beef Brisket and Stovetop Roasted Vegetables.
Tips and Trending
~ When I make this to serve with Stovetop Roasted Vegetables, I use the same pan in which I roasted the vegetables. The liquid released by the cabbage is sufficient to deglaze any cooked on bits of those caramelized vegetables.
~ Sometimes the best utensils are at the end of your arms – when you’re mixing the cabbage and onion in the bowl with the oil and seasoning, do it with your hands. You’ll have better control over the cabbage shreds so they won’t go flying all over your kitchen, and you’ll know when everything is coated with the oil because you can feel it.