Sauteed Cabbage Recipe
This sautéed cabbage offers a quick and wholesome side, where tender green cabbage mingles with fragrant garlic and sweet onions, all brought together with the richness of ghee or butter and a hint of olive oil, caramelized to a perfect golden hue.
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Servings: 6
Ingredients
- Kosher salt and freshly ground black pepper to taste
- 1 small yellow onion
- 2 tablespoons ghee or a blend of butter and olive oil
- 1 small green cabbage
- 2 garlic cloves finely minced
Instructions
- Slice the cabbage by halving it, then quartering each piece and removing the core before finely shredding it crosswise. Halve the onion and cut it into thin slices. In a large skillet over medium-high heat, melt the ghee, then sauté the onion for about a minute until it begins to soften slightly; add the minced garlic and stir to incorporate. Introduce the sliced cabbage to the pan and sauté for 12 to 15 minutes, stirring every so often until the cabbage softens and develops a rich, caramelized color. Season generously with salt and black pepper before serving, ensuring it is well tossed.
Notes
Allow the cabbage to cool fully before transferring it to an airtight container; refrigerate for 3 to 4 days or freeze for up to 3 months, noting that reheating may soften the texture further. If your skillet feels crowded, use tongs to stir or sauté the cabbage in batches, keeping in mind that it will wilt considerably during cooking.