Express.co.uk journalist Angela Patrone described cabbage as “bland and boring” until she tried a new recipe. “I simply needed to adjust my cooking method and include one crucial component,” she shared.
Coming across Erin Carter’s sautéed cabbage dish on the Well Plated blog, Angela felt experimental – especially as it would be ready within 20 minutes. “I was keen to attempt it,” Angela noted. Typically limiting cabbage to coleslaw or minestrone soup,it was time to try something different.
Instead of boiling or steaming the cabbage, Angela realised that sautéing cabbage, with a sprinkle of salt and pepper, made the vegetable taste better – almost instantly.
The recipe blog noted that apple cider vinegar would “completely transform this sautéed cabbage and bring it to life”, and Angela wholeheartedly agreed.
“I sampled the cabbage immediately after cooking and it was superb, but it tasted even more impressive following the vinegar addition,” Angela added.
“Wonderfully soft and caramelised, it resembled roasted cabbage in taste, yet requires significantly less cooking time. This straightforward side dish recipe will become a regular favourite; I’ve prepared it three times during the past five days.”
Sautéed cabbage
Ingredients
- One small head of green cabbage
- One tbsp of extra virgin olive oil
- One tbsp of butter
- Salt
- Pepper
- Half a tbsp of apple cider vinegar, plus extra to taste
Method
1. Chop the cabbage into fine ribbons, discarding the core.
2. Next, heat a deep frying pan over medium-high heat and add the olive oil and butter. Once the butter has melted, add the cabbage, and season with salt and pepper. Sautée for 10 to 15 minutes, stirring occassionally, until tender and browning.
3. Take the pan off the heat and stir in the apple cider vinegar.
