Skillet Cabbage
Submitted by Petra
Quick skillet cabbage sauteed with celery, green pepper, and onion until crisp-tender. A simple, low-calorie vegetable side dish that’s on the table in 15 minutes flat.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minSometimes the simplest side dishes steal the show.
Finely shredded cabbage hits a hot skillet with celery, green pepper, and onion, cooking over medium-low heat until everything is just tender but still has a satisfying crunch.
A lid goes on for the last five minutes to steam things through without turning the vegetables to mush.
It’s light, it’s clean, and it pairs with just about anything from grilled sausages to roast pork.
Kitchen Tips
- Shred the cabbage as finely as you can. Thin shreds cook faster and pick up more flavor from the oil and seasonings
- Stir often to keep everything cooking evenly and to prevent browning on the bottom
- Serve immediately. Cabbage goes from crisp to limp fast once it sits
- Add a splash of apple cider vinegar or a sprinkle of caraway seeds for a German-style twist
Ingredients
Directions
Heat the oil in a large frypan about 20 minutes before serving time.
Add ingredients and cook over medium to low heat about 15 minutes.
Stir often.
Cover pan during the last 5 minutes of cooking time.
Stir once or twice.
Serve immediately.
(Vegetables will be crisp).
Comments
