[Wednesday is the blog’s new day for food and recipes. Please send me your own submissions!]
When I think cabbage, I think of Oliver Twist–not my favorite culinary muse. However, the cruciferous bowling ball took me in and wafted it’s great steamy smell and I somehow fell in love.
This recipe for sautéed cabbage is easy. Did I say easy? I mean it. And it makes a lot. Easy and bountiful. It’s from Barefoot, who got it from Martha, which makes me feel like we’re just a bunch of girlfriends swapping advice.
Me: I like leftovers.
Barefoot: Like my margaritas in plastic baggies? Just throw ‘em in the freezer, girl!
Martha: What about cabbage with your margaritas?
Me and Barefoot: Ohhhhh, Yezzzzzz!
And that’s how it happened.
Sautéed Cabbage from Barefoot inspired by Martha (Find the real recipe and content from Barefoot here.)
1. Chop your cabbage into approx. 1/2″ think pieces. (Core that bad boy first so you don’t have to deal with the hard nodule.)
2. Heat a large skillet to medium-high and add 3-4 tbs. butter.
3. Throw in the cabbage (you can only do about half a head at a time, and frankly, half a head is plenty. Use the rest for salad or something crisp and tangy.)
4. Season cabbage with salt and pepper, and sauté for about 10-15 minutes. Add extra butter as needed and stir the cabbage for equal browning. It’s done when it’s starting to turn translucent. Around these parts, we like it really browned.
If you want to get all fancy you can add some parmesan cheese and toasted walnuts, but I like it just as well plain. What really made our cabbage meal this time around was a glass of warm apple cider and a grilled cheese and bacon sandwich with dijon. Hello!
Happy cooking! Let me know what you think!