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SAUTEED CABBAGE Recipe

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SAUTEED CABBAGE image
With Sam & Ronda Reidel -- 2002

 

This recipe for SAUTEED CABBAGE, by , is from MARIAN'S WAY 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

1 small head of cabbage, including the outer green leaves (approx. 2 1/2 lbs.)
2 Tbsp extra virgin olive oil
1 1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
1 Tsp butter, unsalted

Directions:
Directions:
Cut the cabbage in half and, with the cut side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Put the olive oil in a large sautÚ pan. Add the cabbage, salt and pepper. SautÚ for 10 to 15 minutes on a medium-high heat, stirring occasionally, until the cabbage is tender and begins to brown.
Finish with the butter and distribute it evenly through. This adds a lot of flavour and a nice shine on the cabbage.

Personal Notes:
Personal Notes:

Fabulous, easy and good with any pork recipe...pork roast, rolled ribs, sausage...you get the idea.

The original recipe came from Ina Garten but over the years I have "doctored" it to my taste.
Hope you like it.

 

 

 

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