In Italian Sautéed Cabbage is Cavolo Affogato, "Drowned Cabbage." But as a rule, anything drowned in butter, olive oil, onion and seasonings is more than okay. This is a quick and inexpensive side dish that does not taste inexpensive.
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Sauteed Cabbage
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
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 serve warm.
Serves 6 or more.
Related Links:
Dinner menu with Sauteed Cabbage