![]() To prepare the cabbage for frying, cut it in half from its top down through its core.Start to finish, this Sautéed Cabbage takes 15 minutes, and much of the cooking is fairly hands-free. One of my favorite parts about cooking is learning about how simple changes-like adding vinegar to sautéed cabbage-can transform a dish from something good enough to something truly special. Just ½ tablespoon will completely transform this sautéed cabbage and bring it to life. ![]() Be sure to use kosher salt, which has a much more pleasant flavor than table salt. To make it dairy-free, use entirely olive oil. One tablespoon of each is all you need for the whole head of cabbage! If you’d like to make the Sautéed Cabbage Paleo, you can use ghee. The olive oil can stand up to the heat, and the butter provides great flavor. I like to use butter AND olive oil in this Sautéed Cabbage recipe. I used green cabbage, but you can use this same recipe to make sautéed red cabbage if you prefer. 1 small head weighs about 2 ½ pounds and will yield just the right amount for four to six people, depending upon how much everyone loves vegetables. It’s a textbook case of simple ingredients that yield superior results. This recipe has FOUR ingredients, along with salt and pepper. It’s going to surprise and delight you in the most wonderful of ways! If you don’t think you like cabbage, if you consider it bland, and even (perhaps, especially) if you don’t consider it at all, give this Sautéed Cabbage recipe a try. Add a bit of olive oil, butter, heat, and a surprise final ingredient, and the cabbage is transformed into something I would serve to the best of company. Like these Oven Roasted Brussels Sprouts (which are a relative of the cabbage, go figure!), raw cabbage is fairly ho-hum and usually serves as a vehicle for greater goods (ahem, dressing). When I did consider cabbage, it was in the context of other recipes a necessary step towards a greater end ( Winter Slaw Cabbage and Sausage Skillet). Prior to making Sautéed Cabbage, I would describe my overall attitude towards cabbage at large as, “hmmm…is that the thing that’s in coleslaw?” ![]() Tender and caramelized with obsessively tasty brown bits, you’ll be twirling this cabbage on your fork, nibbling it right out of the pan, and wondering when it was that you became the sort of person who is this enthusiastic about a vegetable. This ensures no excess moisture remains, which can make your dish soggy.I realize that Sautéed Cabbage isn’t the sort of recipe that’s known to elicit romantic gushing, but this 20-minute side dish is love at first bite. One additional step I like is to press any excess moisture from the rice by transferring the cauliflower rice to a large paper towel or absorbent dish towel and squeeze/press to remove any remaining water. With both techniques you’re aiming for little pieces the size of rice. You can either use a box grater with the medium-size holes (pictured below) traditionally used for cheese, or a food processor with the grater blade to blitz it into small pieces. There are two techniques for making cauliflower rice. ![]() But ever since then, this nutrient-rich rice substitute has been booming in popularity! How to Make Cauliflower Rice The term “cauliflower rice” didn’t become an internet sensation until around 2012. As far as we can tell, it’s the same thing, just a different name. It’s believed that cauliflower “couscous” was invented in 1998 in California by a chef named Ben Ford. We don’t claim to have invented cauliflower rice, but we sure do love it! So, who does deserve the credit?
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