This was super yummy and simple. Sauteed cabbage. The cabbage was fresh from my garden. I sliced it thinly, got a little dab of butter bubbling in the pan and then plopped the cabbage in. I added a little salt and fresh ground pepper. I cooked it until I saw a couple of brown edges - probably 5 minutes. Do not be afraid of "cabbage odors" with this dish. That distinct cabbage smell is released only when cabbage is overcooked.
Friday, October 3, 2008
Sauteed Cabbage
This was super yummy and simple. Sauteed cabbage. The cabbage was fresh from my garden. I sliced it thinly, got a little dab of butter bubbling in the pan and then plopped the cabbage in. I added a little salt and fresh ground pepper. I cooked it until I saw a couple of brown edges - probably 5 minutes. Do not be afraid of "cabbage odors" with this dish. That distinct cabbage smell is released only when cabbage is overcooked.
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2 comments:
Hi Boise Diva! Thank you for coming over and commenting on my Villigen blog (posts about saffron). Yep, you should definitely use up the beautiful stuff before it loses all its flavor.
I'm not sure I'm ready to tackle cabbage but I have found a new respect, even affection, for brussel sprouts. I halve or quarter them, depending on their relative sizes, then boil or steam them for 5 minutes and afterwards saute them in garlic and crushed red pepper flakes until they brown a little bit. Surprisingly good!
It's funny you write about Brussels sprouts. I've had awful ones, for sure, but a friend recently told me the trick is to cook them quickly, and then they're good. I will give your method a try. Do you buy them fresh? Or use frozen?
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