I have to confess that sometimes I like cabbage and sometimes I don’t. Maybe it depends on how it is prepared or maybe it is more about my mood.
Lately though I have been craving cabbage! Stewed cabbage…not so much. Sautéed cabbage…you bet!
This is a really easy and fast recipe that doesn’t stink up the house too much.
To make my sautéed cabbage, you will need:
4 cups chopped cabbage
1 cup chopped onion
Salt and pepper to taste
Begin by heating 2 Tbsps of olive oil in a large non-stick skillet on medium heat.
Add the onion. Sautéed a couple of minutes to give the onion a head-start on the cabbage. Add about 1/8 teaspoon pepper and 1/8 teaspoon salt.
Add cabbage. Saute for another 3-5 minutes until the cabbage begins to soften. Make sure the pan doesn’t go dry. If so, add a bit more olive oil.
Lower the heat to medium low. Cover and let the cabbage cook through. Check and stir as needed. After about 3 minutes, add 1/4 cup chicken broth and stir.
Continue cooking and stirring, adding more broth in needed. Once cooked, remove from heat. Add more salt and pepper, if desired.
Makes 2 servings, with a bit to spare.