If you consider yourself a real food lover, a foodie (which I will never do) or a chef, consider sauteed cabbage.
We locavores like to espouse the greatness that is kale. Or quinoa. Or cauliflower, as it turns out. But when was the last time you pot-lucked it, knitting needles, Rosebud Salve and slippers in tow*, and your host excitedly bragged about the amazing cabbage based dish you were about to consume?
Cabbage isn’t exactly the most loved of Winter veggies. Sadly, it’s too often associated with chewy, soggy, smelly vats of semi-edible mush. Now you may be wondering, how can something be both chewy AND soggy? Well, if you’ve ever had an over-boiled pot of cabbage, you know what I’m talking about. And I think that most of us, whose parents or grandparents were around in the mid-eighties, have. If you haven’t, consider yourself lucky my friend.
With those experiences in mind, I’ve decided that cabbage needs to be purged from it’s unglorified allocation as second (or fourth) rate vegetable. I’m showcasing the tender-sweetness that it, in fact, can be. When cooked properly, cabbage is the shiznat of Winter veggies. Or at least, the shiz. And it’s cheap to boot; Unlike the fennel I bought last week. Really, the only reason to not eat sauteed cabbage is if you’re allergic to it. And who’s allergic to cabbage??
I’m not going to lie – full disclosure here. I do have a tendency to smother it in cheese (as I do every food), but it doesn’t mean I love it any less than say, beets (which I adore, btw). Or Winter squash. Or even kale or quinoa or cauliflower. I just love cheese.
This time though, I wanted to highlight cabbage for the sake of cabbage. It’s satisfying, healthy and absolutely sensational. And if you don’t believe me, well… Your loss. More for me. But seriously, believe me. Because the only thing that’s sadder than the unfair rap that cabbage has gotten, is enjoying this immensely delicious vegetable alone. Sad face.
Sweet & Sultry Sauteed Cabbage
Yield 4 servings
- 1 Large Head of Green or Savoy Cabbage.
- 2 Shallots, thinly sliced.
- 1/4 C Raisins.
- 3 Tbsp Butter.
- 1/2 C Chicken or Veggie Stock.
- Coarse Sea Salt & Fresh Cracked Black Pepper.
- Pre-heat a large pan over medium heat.
- As that heats, cut the cabbage into quarters, removing the hard inner core. Discard. Roughly chop the quarters into approx. 1" pieces.
- Add shallots with 1 Tbsp of butter. Cook 3-4 minutes or until shallots are soft.
- Add cabbage and stock. Bring to a boil, reduce heat to medium-low and cover. Let simmer 15 minutes, stirring occasionally.
- Uncover, allow any excess moisture to cook away, turn the heat back to medium. Add raisins, butter and season well with salt and pepper. Saute until tender, adding a touch more liquid (stock or water) if it sticks to the pan at all.
- Serve with your protein of choice.
You can omit the simmer time if you blanch the cabbage beforehand. Just bring a pot of water to a boil, add the cabbage and allow to boil for 3 minutes. Drain well. Add to pre-heated pan.
Do you like sauteed cabbage? What’s your favorite way to enjoy it? Any terrible cabbage experiences?
* No judgement here. I rarely leave the house sans slippers. I’m addicted to my Rosebud Salve like it’s crack. And if I knew how to knit, I would. Respect.