Monday, February 15, 2010

Sauteed Cabbage

Sautee Cabbage with Homesteader Cornbread and Slow Cooker Baked Beans
If you like cabbage, this sweet and salty combination is a great side dish. I originally made this as an afterthought, after the main dish was busy cooking away, and this ended up being my favorite dish of the night.

Whenever I serve this for dinner, I go crazy about it, my husband eats his portion politely, and the kids avoid it all costs. But, I am the cabbage lover of the family.

Since cabbage is in season, I have two cabbages hanging out in my frig. One regular green cabbage, and one Napa cabbage. I used green cabbage for this, and I think the Napa would have seemed more like a Chinese sidedish, so it could work for a variety of dinners. I would maybe use soy sauce instead of salt and maybe throw some ginger in, too....hmmm....I think that's my next trial of this recipe.

Sauteed Cabbage
recipe adapted from

1 medium onion, chopped
2 tablespoons butter
6 cups chopped cabbage
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon sugar

In a large skillet, saute onion in butter until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon.

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