Simple Sauted Cabbage Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 SMALL: HEAD OF CABBAGE, CORED,
RINSED, SHREDED,ABOUT 1 LB.
1/4 tsp: RED PEPPER FLAKES, OR
CAYENNE PEPPER TO TASTE,
TO TASTE SALT,
FRESHLY GROUND PEPPER,
TO TASTE,
2 tbsp: SCHMALTZ, VEGETABLE OIL,
OR OLIVE OIL,
1/2 tsp: DRIED THYME LEAVES,
CRUMBLED,
2 MEDIUM: CLOVES GARLIC, MINCED
Directions:
BOIL ENOUGH WATER IN DEEP SAUTE PAN TO COVER CABBAGE.ADD DASH OF
SALT AND CABBAGE AND BOIL FIVE MINUTES,OR UNTIL JUST TENDER.DRAIN IN
COLANDER.RINSE UNDER RUNNING COLD WATER AND DRAIN THROUGHLY.GENTLY
SQUEEZE CABBAGE BY HANDFULS TO REMOVE EXCESS WATER.
HEAT OIL IN SAME PAN.ADD GARLIC AND RED PEPPER FLAKES AND SAUTE
ABOUT 15 SECONDS.
QUICKLY STIR IN CABBAGE AND SPRINKLE WITH SALT AND PEPPER TO
TASTE AND THYME.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES,OR
UNTIL HOT. TAST FOR SEASONING.MAKES TWO TO THREE SERVINGS.
Source from luhu.jp
SALT AND CABBAGE AND BOIL FIVE MINUTES,OR UNTIL JUST TENDER.DRAIN IN
COLANDER.RINSE UNDER RUNNING COLD WATER AND DRAIN THROUGHLY.GENTLY
SQUEEZE CABBAGE BY HANDFULS TO REMOVE EXCESS WATER.
HEAT OIL IN SAME PAN.ADD GARLIC AND RED PEPPER FLAKES AND SAUTE
ABOUT 15 SECONDS.
QUICKLY STIR IN CABBAGE AND SPRINKLE WITH SALT AND PEPPER TO
TASTE AND THYME.SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES,OR
UNTIL HOT. TAST FOR SEASONING.MAKES TWO TO THREE SERVINGS.
Source from luhu.jp
Tags
Vegetables