Braised Cabbage
Submitted by videoval
Shredded green cabbage and grated carrots sautéed in foamy butter with chives until tender-crisp. A 20-minute side dish that’s light, buttery, and pairs with just about anything.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minThis is the kind of side dish that earns a permanent spot in your weeknight rotation.
Shredded cabbage and grated carrots hit a hot, buttery skillet and cook down in about four minutes, staying tender-crisp with a sweet, slightly charred edge.
Chives add a mild onion note without overpowering the vegetables, and the whole thing comes together faster than you can set the table.
Pile it next to pork chops, roast chicken, or a simple grilled sausage and dinner is handled.
Kitchen Tips
- Keep the heat high during sautéing. You want a quick sear, not a slow steam, so the cabbage stays crisp with a bit of color.
- Shred the cabbage thin and even for uniform cooking. Thick chunks will still be raw in the center while the edges burn.
- Swap chives for scallions or thinly sliced onion if that’s what you have on hand. The flavor shifts slightly but still works.
Ingredients
Directions
In skillet heat butter until foamy.
Add chives and sauté until tender.
Add green cabbage and carrots.
Sauté over high heat until tender but crisp, about 4 minutes.
Add salt and pepper to taste.
If you don’t have scallions, onions are the next best substitute.
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