PREP TIME 10 mins | COOK TIME 10 mins | TOTAL TIME 2o mins | SERVES 6
If there is a health claim you’ve heard about, cabbage is good for it. It’s low-carb, anti-oxidant, anti-inflammatory, immune-booting, high-fibre, locally grown, gut-healthy and DOWNRIGHT DELICIOUS! And so versatile. It’s also one of my favourite cheap veg — you can serve an army (almost) with one .99 cent cabbage.
I love red cabbage (yes, its actually purple) but green is perfectly fine, as is Savoy (it takes a little less time to cook). I urge you to try cabbage — forget its terrible reputation, and any mushy, funky cabbage nightmares from your past — and taste it again for the first time. This dish is buttery and wine-y and delightful. We have it a lot — with sausages, roast chicken, pork and beef.
Buttery Sautéed Cabbage
3 tablespoons butter
1 tablespoon canola oil
1 onion, thinly sliced
Half a cabbage, thinly sliced
½ to 1 teaspoon salt
½ cup chicken broth (or veg broth, or more wine)
¼ cup dry white vermouth or wine
¼ cup chopped fresh dill (optional)
1 to 3 teaspoons apple cider vinegar
Heat the butter and oil in a very large frying pan over high heat.
Add the onion and cook 1 min. Add the cabbage and salt and stir very well. Cover and cook until onions start turning golden, 2 to 3 min.
Add broth and vermouth, stir well, cover, reduce heat to medium and cook gently until cabbage is tender-crisp, about 5 min.
Uncover, increase the heat to high and cook until sauce thickens a bit, 2 to 3 min. Stir in dill and vinegar. Serve immediately.
TIP: Use any type of cabbage and any type of vinegar -- it doesn't matter at all!
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