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Sautéed Cabbage

Source of Recipe

From "Come on Over!" by Elizabeth Heiskell


Recipe Introduction

"I wish I had some way to make sure that the sleeper recipes in this book don't get overlooked, maybe a scratch-and-sniff box or a pop-up page. This recipe would need both — it is just that good. There are only a few ingredients, but when done right it will become a weeknight sensation. It's all in the technique. Make sure your heat is medium; you want the cabbage to caramelize but not burn — there is a fine line. Be very careful and stir often."

List of Ingredients

â—¦ 1 medium head green cabbage
â—¦ 2 tablespoons salted butter
â—¦ 2 tablespoons olive oil
â—¦ 1 ½ teaspoons kosher salt
â—¦ ½ teaspoon pepper


Recipe

Cut the cabbage into quarters. (Anytime you are cutting something like a ball that rolls, always give it a flat side to keep your fingers safe.) Cut the core out of the cabbage and discard it. Slice the cabbage crosswise as thin as possible.

Melt the butter and olive oil in a heavy-bottomed pot over medium heat.

Add the cabbage, salt, and pepper, and sauté until the cabbage begins to brown, 10 to 15 minutes. Adjust the seasoning to taste and serve immediately.

Serves 4