Quick and Easy Sauteed Cabbage Recipes



Sauteed Cabbage

Now cabbage has always been one of those dishes that I love to eat, especially with some smothered fried chicken or fried pork chops.  That said, I'm always on the look out for different ways to prepare cabbage at home in my kitchen.  Today I'd like to share with you three quick and easy sauteed cabbage recipes that were submitted by Diane Aston of Philadelphia Pennsylvania.  Take the time to look over all three recipes and then try the cabbage recipe that interest you the most.  


Sauteed Cabbage Recipe #1

Recipe Ingredients:

  • 1 small head white cabbage, including outer green leaves
  • 2 tablespoons unsalted butter
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Recipe Directions:

1.  Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. (Discard the core.)

2.  Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. 

3.  Season cabbage to taste and serve warm.


Sautéed Cabbage Recipe #2

Recipe Ingredients:

  • 1 head of cabbage
  • 3 pieces of bacon
  • 1/2 cup onions
  • 1/2 cup green peppers
  • season salt
  • accent
  • sugar

Recipe Directions:

1.  Cut bacon into bite size pieces. Fry bacon and onions in frying pan. Add cut up cabbage. Season with season salt, sugar, and accent.

2.  Let cabbage cook for approximately 12-15 minutes on medium heat. Stir occasionally. When cabbage is almost done add green peppers. Cook for 6-8 minutes.


Savory Fried Sautéed Cabbage Recipe #3

1.  When buying your cabbage make sure you get a healthy head with dark green outer leaves. Clean outer leaves thoroughly, roll up, and cut outer leaves.  Put your inner cabbage leaves aside and use the outer leaves as your cabbage seasoning.

2.  Using olive oil, add outer green leaves to oil and cook on high-heat in a skillet. Add onion, garlic, sea salt, whole peppercorn and season salt.  Cook until outer leaves are tender.

3.  Clean and cut inner leaves. Add inner leaves to cooked outer leaves.  Cook on high-heat with no cover, stirring occasionally for 25 minutes.  Add unsalted butter after 15 minutes and continue to stir on high-heat.  You will have a beautiful blend of dark and light cabbage leaves.

Add bacon pieces (optional).  Serve with rice or potatoes. BON APPETITE.


Again a special thanks goes out to Diane Aston of Philadelphia Pennsylvania of providing this useful information. 

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