SAUTEED CABBAGE RECIPE

INGREDIENTS

Tap underlined ingredients to see where to get them.

• 1 head Green cabbage (~3 lb)
• 2 tbsp Olive oil
• 2 cloves Garlic (minced)
• 1 tbsp Unsalted butter (optional, but recommended)
• 1 tbsp Balsamic vinegar (optional)
• 2 tsp Sea salt (to taste)
• 1/2 tsp Black pepper (to taste)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Cut the cabbage into quarters. Cut out and discard the core. Slice cabbage thinly and separate the slices into shreds.
2. Heat the olive oil in a 12 or 13-inch pan with tall sides over medium-high heat. Add the garlic and saute for about a minute, until fragrant.
3. Add the sliced cabbage. (If you can’t fit all the cabbage into the pan at once, add it in batches and let it wilt down a bit before adding more.) Saute for 10-15 minutes, until cabbage is caramelized. Use tongs to stir the cabbage every 1-2 minutes during sauteing, but not constantly, as constant stirring will prevent browning.
4. If using butter and/or balsamic vinegar (for extra flavor), reduce heat to medium-low during the last minute or two of cooking. Stir in the butter, until melted, and/or the balsamic.
5. Remove from heat. Season with salt and pepper to taste.