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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (131g) Recipe makes 2 servings |
||
| Calories 129 | ||
| Calories from Fat 104 | (81%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.7g | 17% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 102mg | 4% | |
| Potassium 282mg | 8% | |
| Total Carbohydrate 6.3g | 2% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 4.1g | ||
| Protein 1.8g | 3% | |
Ingredients
- 1/4 medium green cabbage
- 2 tablespoons butter (or more if you are feeling decadent)
- salt and pepper
Directions
1
Core and very thinly slice the cabbage.2
Melt the butter in a large skillet (I use non-stick) over medium heat.3
When it is bubbling, add the cabbage.4
Salt and pepper the cabbage.5
Stir occasionally and cook until mostly wilted, about 10 minutes.6
Turn the heat down to medium-low and let cook, stirring frequently, until cabbage is starting to caramelize (brown), about 10 minutes.7
Do not let burn.8
Taste, adjust seasoning, and serve immediately.
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Featured Reviews for This Recipe
From: Moki
On Jul 1, 2009
so good. I like to cook it until it gets brown. My picky family will even eat it.
From: Nate!
On Jun 26, 2009
Followed the recipe as posted and modified slightly. I added a splash of dry white wine in the last minute of cooking and topped with toasted pine nuts and it turned out great! The wine adds a little zip to the flavor.
From: MarieAlice
On Jun 18, 2004
I make this all the time. It's delicious. I like mine with carmelized edges. Sometimes I mix it with cooked egg noodles and top it with grated parmesan cheese. It's absolutley fabulous that way.
From: Silence_Is_Golden
On Jun 19, 2004
This is THE recipe for cabbage! I am overzealous with the butter & salt and pepper..MMM simplicity at its best!
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