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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 87 | ||
| Calories from Fat 56 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 45mg | 1% | |
| Potassium 244mg | 6% | |
| Total Carbohydrate 7.9g | 2% | |
| Dietary Fiber 2.2g | 8% | |
| Sugars 5.6g | ||
| Protein 1.5g | 2% | |
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Cabbage for Those Who Dislike Cabbage
By: Lennie
Feb 4, 2002
This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them.
SERVES 6 -8
Ingredients
- 2 tablespoons butter or margarine
- 1 tablespoon canola oil
- 8 cups shredded green cabbage (about 1 normal-sized head)
- 1 tablespoon packed brown sugar
- 3-4 garlic cloves, minced (I use 4)
- 1 tablespoon red wine vinegar
- salt
- fresh ground black pepper
Directions
1
In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.2
Sauté until the cabbage is limp, about 5 minutes or so.3
Reduce heat to medium-low and stir in vinegar.4
Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.5
Add salt and pepper to taste and serve.
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Featured Reviews for This Recipe
From: Paja
On Oct 6, 2008
What a great way to cook cabbage. I agree, it could make a convert out of a cabbage hater. We all like cabbage and we loved it cooked this way. I cut down on the fat by about half and omitted the garlic, since one of the other dishes we were having was quite galicky. I added more than one tablespoon of vinegar, because it didn't seem very tangy with just one. At the end, I took off the lid and raised the heat a bit. This lightly caremalized the edges of the cabbage, and, I think added to the sweetness. Thanks for a great recipe, Lennie!
From: Shabby Sign Shoppe
On Sep 11, 2008
OK, I LOVE cabbage, bt the family does not. DS would not try it, but DH went back for seconds. You have no idea how huge this is! I did not "shred" the cabbage. I diced into 1/2" cubes. LOVE THIS RECIPE and so glad I can add another vegetable to our dinner table. I added an extra T of red wine vinegar.
From: Bergy
On Nov 18, 2003
5 star all the way! - This recipe is so simple and the end result is so good . I got everthing ready i in the morning so it only took me minutes to prepare, I only cooked the cabbage for about 8 minutes (I like it crunchy) added the vinegar after 4 minutes.Instructions are clear and easy to follow . Thank you Lennie for a great recipe. P.S. there is a bit left over and that will be going into my "clean the Fridge: fried rice - Can't wait Added note: I made this again last night for about the 6th time! with a difference I chopped up a large onion and sauted it it the butter/oil until it was really golden brown then followed the recipe except I used Balsamic vinegar - either way the original recipe or last nights variation this is an excellent veggie dish Thanks again Lennie
From: LaceyLady
On Oct 14, 2002
This is the recipe that I use, to get my husband to eat cooked cabbage, but if you add sliced ONIONS to the fry pan the dish takes on a whole new flavor--- like carmalized onions! It is delicious -believe me!
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