Purple Cabbage, Saute - Master Cookbook Recipe # 662
Sautéed purple cabbage is a vibrant and healthy side dish that brings both a beautiful pop of color and a delightful texture to any plate. By slicing the cabbage very thin and sautéing it in a combination of olive oil and butter, you achieve a perfect balance of richness and tenderness. It’s a simple, quick way to enjoy this nutritious vegetable.
This is recipe #662 in Tammy’s Master Cookbook.
Ingredients
- 1/2 small head Purple cabbage
- 3 Tbsp Olive oil
- 3 Tbsp Salted butter
- To taste: Salt and black pepper
Instructions
- Prep the Cabbage: Using a large, sharp knife, slice the purple cabbage into very thin strips. Aim for a fine, uniform shred to ensure it cooks quickly and evenly.
- Heat the Skillet: Place a large skillet over medium-high heat. Add the olive oil and salted butter, allowing the butter to melt and begin to sizzle.
- Sauté: Add the shredded cabbage to the skillet. Sauté, stirring occasionally, until the cabbage becomes soft and tender.
- Season: Once the cabbage reaches your desired tenderness, remove it from the heat. Season with salt and black pepper to taste.
- Serve: Transfer to a dish and serve warm.
Notes
Tammy’s Tips
"Slicing the cabbage as thin as possible is the key here,it helps it soak up that buttery flavor and softens beautifully in no time!" This dish is not only delicious but makes for a stunning presentation alongside roasted meats or fish. If you want a little extra zing, a small splash of red wine vinegar or apple cider vinegar right at the end adds a wonderful brightness to the purple cabbage!