Sautéed Cabbage

Sautéed Cabbage Recipe - Vegetarian Dish from Argentina

Region / culture: Argentina | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Sautéed cabbage is a simple and delicious side dish that can be enjoyed on its own or paired with a main course. The combination of tender cabbage, sweet sultanas, and aromatic spices makes for a flavorful and satisfying dish.

History

Sautéed cabbage has been a popular dish in many cultures for centuries. Cabbage is a versatile vegetable that is widely available and affordable, making it a staple in many cuisines around the world. The addition of sultanas and spices adds a unique twist to this classic dish.

Ingredients

450 g / 1 lb cabbage, chopped
50 g / 2 oz sultanas
1 onion, finely chopped
2 tbsp olive oil
2 garlic cloves, crushed
salt to taste
1 tsp freshly grated nutmeg

How to prepare

Place the sultanas in a small bowl, cover them with boiling water, and let them soak.
Meanwhile, place the cabbage in a large saucepan, cover it with water, season with salt, and bring it to a boil.
Reduce the heat and cook for 5 minutes until the cabbage is just tender.
Heat the olive oil in a large frying pan, add the onion and garlic, and sauté them for 5 minutes until they are soft and transparent.
Drain the cabbage well, pat it dry with kitchen paper, and then add it to the onion mixture.
Mix well and sauté gently for 5 – 8 minutes, turning occasionally, until the cabbage is heated through and coated with the oil.
Drain the sultanas and add them to the cabbage, along with salt and pepper to taste.
Mix well and serve immediately.
Season with salt and nutmeg.

Variations

Add chopped bacon or pancetta for a smoky flavor.
Substitute raisins or dried cranberries for the sultanas.
Sprinkle with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Be sure to cook the cabbage until it is just tender to ensure that it retains its texture and flavor.

- Sautéing the onion and garlic before adding the cabbage helps to build layers of flavor in the dish.

- Adjust the seasoning to taste, adding more salt, pepper, or nutmeg as desired.

Serving Suggestions

Sautéed cabbage pairs well with roasted chicken, grilled fish, or a hearty stew.

- Serve it alongside mashed potatoes or rice for a complete meal.

Cooking Techniques

Sautéing the cabbage helps to bring out its natural sweetness and flavor.

- Be sure to cook the cabbage over medium heat to prevent it from becoming too soft.

Ingredient Substitutions

Use red cabbage or Brussels sprouts instead of green cabbage for a different flavor profile.

- Substitute vegetable broth for water for added depth of flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with fresh herbs, such as parsley or chives, for a pop of color. - Serve in a decorative serving dish for an elegant presentation.

Pairing Recommendations

Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- Serve with a side of crusty bread or dinner rolls.

Storage and Reheating Instructions

Store leftovers in the refrigerator for up to 3 days.

- Reheat in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

- Approximately 200 calories per serving

Carbohydrates

- Cabbage: 9g per serving

- Sultanas: 12g per serving

- Onion: 10g per serving

Fats

- Olive oil: 14g per serving

Proteins

- Cabbage: 2g per serving

Vitamins and minerals

Cabbage is a good source of vitamin C, vitamin K, and fiber.

Alergens

This recipe contains no common allergens.

Summary

This dish is low in calories and high in fiber, making it a healthy and nutritious option for a side dish.

Summary

Sautéed cabbage is a versatile and flavorful side dish that is easy to prepare and pairs well with a variety of main courses. With a few simple ingredients and cooking techniques, you can create a delicious and nutritious dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for sautéed cabbage. It was many years ago, back when I was just a young girl learning how to cook from my own grandmother. She was a master in the kitchen, and I hung on her every word as she taught me the ins and outs of making delicious meals.

One day, while we were preparing dinner together, my grandmother pulled out a head of cabbage from the refrigerator and began to chop it up into thin strips. I watched in fascination as she heated up a skillet on the stove and added a generous amount of butter.

As the butter sizzled in the pan, my grandmother tossed in the cabbage and began to stir it around with a wooden spoon. The smell that wafted through the kitchen was absolutely divine – a mix of buttery goodness and the earthy sweetness of the cabbage.

I remember asking my grandmother where she had learned to make such a simple yet delicious dish, and she smiled and said it was a recipe passed down from her own mother. She told me that sautéed cabbage was a staple in their household, especially during the colder months when fresh vegetables were scarce.

As I watched her cook, I made a mental note of the ingredients she used – just cabbage, butter, salt, and pepper. It seemed so simple, yet the end result was a dish that was hearty and comforting.

After the cabbage had softened and caramelized slightly, my grandmother scooped it onto a platter and we sat down to enjoy it alongside some roasted chicken and mashed potatoes. The flavors of the meal all complemented each other perfectly, but it was the sautéed cabbage that stole the show for me.

From that day on, I made it a point to learn how to make sautéed cabbage just like my grandmother. I practiced and experimented in the kitchen, adjusting the seasoning and cooking time until I had perfected the recipe to my own liking.

Over the years, I have continued to make sautéed cabbage for my own family, passing down the recipe to my children and grandchildren. It has become a beloved dish in our household, a reminder of the bond between generations and the joy of cooking together.

I often think back to that day in my grandmother's kitchen, watching her cook with such skill and passion. I am grateful for the lessons she taught me and the memories we shared over a simple dish of sautéed cabbage.

And so, whenever I prepare this recipe, I am reminded of my grandmother and the love she poured into every meal she made. It is a recipe that brings me comfort and joy, and I hope that it will continue to be enjoyed by my family for generations to come.