In Italian, sauteed cabbage is Cavolo Affogato, "Drowned Cabbage." But as a rule, anything drowned in butter, olive oil, onion and seasonings is more than okay. Simple options add even more flavor and color, or turn it into an entree.
Or opt for Sweet and Sour Cabbage, excellent with Chinese
food. Either recipe is a quick and inexpensive side dish that does not taste
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large head green cabbage, shredded
1 cup finely chopped onion
Salt and pepper to taste
Green onions for garnish, optional
Melt the butter in a large skillet or saucepan over medium heat. Pour in the olive oil and warm. Add the cabbage and onion and sauté, stirring occasionally, until the cabbage is tender, 5-10 minutes. Salt and pepper to taste and top with sliced green onions, if you like. Serve warm.
Serves 6 or more.
1 large green cabbage or equivalent Chinese cabbages
1 large carrot, trimmed and peeled
3 tomatoes, cored
3 tablespoons vegetable or olive oil, divided
2 tablespoons soy sauce
1/2 teaspoon salt
1 tablespoon honey
3 tablespoons rice or white vinegar, divided
1/4 cup water
1 tablespoon cornstarch
Core and chop the cabbage and set it
Sweet and Sour Sauce:
Shred the carrot and chop the tomatoes. Mix the soy sauce, salt, honey and vinegar. Mix the water and cornstarch. Sauté the carrots and tomatoes in 1 tablespoon of the oil for 2 minutes. Add the soy sauce mixture. Stir and add the cornstarch mixture. Stir and heat until thickened. Set aside.
In a large skillet, sauté the cabbage in the remaining 2 tablespoons of oil for about 5 minutes. Add the remaining tablespoon of vinegar and steam until tender, about 2 minutes. Pour the sauce over the cabbage, stir and heat through, serve.