Sautéed Savoy Cabbage
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Description
A speedy, tasty, and easy savoy cabbage recipe, this sautéed savoy cabbage is cooked with olive oil, onions, garlic, and white wine.
Ingredients
- 1 tablespoon oil
- 1 medium onion halved and thinly sliced
- 1 head savoy cabbage ~600 grams (21 oz.)
- 3 cloves garlic thinly sliced
- 1 teaspoon sea salt to taste
- ½ teaspoon caraway seed optional
- ½ teaspoon black pepper to taste
- 3 tablespoons dry white wine or 1 tablespoon white wine vinegar
Instructions
- In a large, heavy-bottomed pan, heat the oil over low-medium heat.1 tablespoon oil
- Once hot, add the onion and cook for five minutes, stirring occasionally.1 medium onion
- Remove the outer leaves of the cabbage and discard. Quarter the cabbage and remove the core. Thinly slice the leaves.1 head savoy cabbage
- Add the sliced cabbage and garlic to the pot with the onion and cook for another 15 minutes, stirring often to prevent sticking. Season with salt as it cooks.3 cloves garlic, 1 teaspoon sea salt
- Add the caraway, if using, and black pepper. Deglaze with wine, stirring well, and cook for another 3 to 4 minutes.½ teaspoon caraway seed, ½ teaspoon black pepper, 3 tablespoons dry white wine
- Season to taste and serve hot.
Notes
Storage: keep leftovers in a sealed container in the refrigerator for up to three days. Reheat in a frying pan until just hot, or serve cold. Microwaving makes the cabbage very soft.
Nutrition
Serving: 1 | Calories: 78kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 437mg | Potassium: 388mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1502IU | Vitamin C: 48mg | Calcium: 62mg | Iron: 1mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.