Sauteed Red Cabbage
Sauteed red cabbage is a fantastic side dish. Traditionally served with roast beef, pork or chicken, it’s flavorful and really easy to make.
- 3 cups finely sliced red cabbage
- 1 teaspoon white wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon honey
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Prepare the cabbage by slicing it very thinly. You can do this using a knife or a mandoline.
Heat up the olive oil in a skillet on medium to high heat, and add the cabbage, vinegar, salt and pepper. Sauté for 5-10 minutes, or until the cabbage has softened.
Then, add the honey and stir to coat evenly.
Sauté for another minute, then remove the cabbage from the skillet and serve.
- Try to slice the cabbage into thin, similar sized slices to achieve the best results. This is super easy using a mandoline.
- Sauté the cabbage until it’s soft but not mushy. The exact cooking time can vary based on the thickness of the cabbage slices and the amount of cabbage used. I recommend taste testing!
- Store the leftovers in an airtight container in a refrigerator for up to 4 days. Reheat the leftover cabbage, or serve it cold in other dishes.
Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 162mg | Fiber: 1g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 1mg