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Serving: Serve hot with meats, cornbread, or beans. It’s also great with rice or mashed potatoes.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Reheat on the stovetop or in the microwave with a splash of broth or water to loosen.
Variations:
Add bacon or sausage for a meaty version. Cook before adding cabbage, and sauté veggies in the drippings.
Stir in a splash of apple cider vinegar for a tangy finish.
Add carrots or bell peppers for extra color and flavor.
Make it vegan by using all olive oil and vegetable broth.
FAQ:
Q: Can I use red cabbage?
A: Yes, but it will have a slightly firmer texture and a deeper, earthy flavor.
Q: How do I keep cabbage from getting soggy?
A: Don’t overcook. Cook just until tender-crisp and keep the lid off for the last few minutes to evaporate extra moisture.
Q: Can I freeze sautéed cabbage?
A: Yes, though the texture may soften slightly. Cool completely and freeze in portions for up to 2 months.
Q: Is cabbage good for you?
A: Absolutely! Cabbage is low in calories and high in fiber, vitamin C, and antioxidants.
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