From Cooks Illustrated March 2015

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Name: Sauteed Cabbage with Variations
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 head cabbage cored, sliced thinly; 2 tablespoons vegetable oil; 1 onion thinly sliced; salt and pepper

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INGREDIENTS

1 head cabbage ; cored, sliced thinly
2 tablespoons vegetable oil
1 onion ; thinly sliced
salt and pepper

Servings

INSTRUCTIONS

2- Return now empty skillet to medium high heat. Add remaining 1 tbsp oil and heat until shimmering. Add cabbage and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cover and cook, without stirring until cabbage is wilted and lightly browned on bottom (about 3 minutes).

3- Remove lid. Cook cabbage until crisp tender and lightly browned in places (4 minutes), stirring once half way through cooking. Remove from heat. Stir in onion and additional ingredients. Season to taste

Variations

A- In step 3 add 1/4 cup chopped fresh parsley and 1 1/2 tsp lemon juice.

B- Use red cabbage. Whisk 1 tbsp cider vinegar and 2 tsp brown sugar in medium bowl. Omit oil. Cook 4 slices bacon until crisp. Pour off all but 1 tbsp fat. Sub red onion for onion, and cook in skillet until tender. Add 1 tsp caraway seeds and cook 1 minute. Transfer to bowl with vinegar mixture. Cook cabbage in reserved bacon fat. Stir crumbled bacon into cabbage with onion mixture before serving.

C- Sub red onion for onion. Cook one thinly sliced seeded jalapeno with onions in step 1. After about 3 minutes add 2 minced garlic cloves. Substitute 4 tsp fish sauce and 2 tsp brown sugar for salt and pepper in step 2. Substitute fresh cilantro for parsley, and 1 tbsp lime juice for lemon juice. Sprinkle cabbage with 2 tbsp chopped dry roasted peanuts before serving.

D- Sub savoy cabbage for green. Use EVOO instead of vege oil. Sub 1 fennel bulb, halved, cored, thinly sliced for the onion. When fennel has softened, add 2 minced garlic cloves and 1/4 tsp red pepper flakes. Omit pepper. Increase lemon juice to 2 tsp. Drizzle cabbage with 1 tbsp EVOO and sprinkle with 2 tbsp grated parm before serving.

NOTES

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Sauteed Cabbage with Variations

1 head cabbage cored, sliced thinly
2 tablespoons vegetable oil 
1  onion thinly sliced
  salt and pepper

1- Place cabbage in a large bowl and cover with cold water; let stand for 3 minutes.  Drain well and set aside.  Meanwhile, heat 1 tablespoon oil in a 12 inch non-stick skillet over medium high heat until shimmering.  Add onion, 1/4 tsp salt and cook, stirring occasionally, until softened and lightly browned (6-7 minutes ).  Transfer onion to bowl.  
2- Return now empty skillet to medium high heat.  Add remaining 1 tbsp oil and heat until shimmering.  Add cabbage and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Cover and cook, without stirring until cabbage is wilted and lightly browned on bottom (about 3 minutes).  
3- Remove lid.  Cook cabbage until crisp tender and lightly browned in places (4 minutes), stirring once half way through cooking.  Remove from heat.  Stir in onion and additional ingredients.  Season to taste

Variations
A- In step 3 add 1/4 cup chopped fresh parsley and 1 1/2 tsp lemon juice.   
B- Use red cabbage.  Whisk 1 tbsp cider vinegar and 2 tsp brown sugar in medium bowl.  Omit oil.  Cook 4 slices bacon until crisp.  Pour off all but 1 tbsp fat.  Sub red onion for onion, and cook in skillet until tender.  Add 1 tsp caraway seeds and cook 1 minute.  Transfer to bowl with vinegar mixture.  Cook cabbage in reserved bacon fat.  Stir crumbled bacon into cabbage with onion mixture before serving.  
C- Sub red onion for onion.  Cook one thinly sliced seeded jalapeno with onions in step 1.  After about 3 minutes add 2 minced garlic cloves.  Substitute 4 tsp fish sauce and 2 tsp brown sugar for salt and pepper in step 2.  Substitute fresh cilantro for parsley, and 1 tbsp lime juice for lemon juice.  Sprinkle cabbage with 2 tbsp chopped dry roasted peanuts before serving.  
D- Sub savoy cabbage for green.  Use EVOO instead of vege oil.  Sub 1 fennel bulb, halved, cored, thinly sliced for the onion.  When fennel has softened, add 2 minced garlic cloves and 1/4 tsp red pepper flakes.  Omit pepper.  Increase lemon juice to 2 tsp.  Drizzle cabbage with 1 tbsp EVOO and sprinkle with 2 tbsp grated parm before serving.

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Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 6 Servings

Calories: 75
Calories from Fat: 32 (43%)

Amt Per Serving		% DV

	Total Fat 3.6g	5 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 40.3mg		1 %
Potassium 284mg		7 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 6.4g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 75

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