Red Cabbage - the easiest side dish

Red Cabbage - the easiest side dish

I feel like this is a cheater post. Is it fair for this side dish, which only takes less than ten minutes to prepare, to have its own blog post? Considering this low calorie vegetable is packed with nutrients and powerful antioxidants and takes minutes to prepare, I believe that it does indeed deserve its own post. So here it goes!

DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 Red cabbage, shredded with the chef's knife or mandoline finely
 Green onions, sliced (green parts set aside separately)
 Butter (or oil)

1

Heat butter in a heavy pan over medium heat until it just starts to brown and you can smell a nutty aroma. Depending on the amount of butter used and a size of your pan it may take very little time, so don't walk away. At that point add the shredded red cabbage and white parts of the onions. Cook for 10-13 minutes, stirring occasionally, until the cabbage is softened but still retains some crunch. Remove to a serving platter and garnish with reserved green parts of the onion. Serve.

Ingredients

 Red cabbage, shredded with the chef's knife or mandoline finely
 Green onions, sliced (green parts set aside separately)
 Butter (or oil)

Directions

1

Heat butter in a heavy pan over medium heat until it just starts to brown and you can smell a nutty aroma. Depending on the amount of butter used and a size of your pan it may take very little time, so don't walk away. At that point add the shredded red cabbage and white parts of the onions. Cook for 10-13 minutes, stirring occasionally, until the cabbage is softened but still retains some crunch. Remove to a serving platter and garnish with reserved green parts of the onion. Serve.

Simple Sauteed Red Cabbage

Happens to be Vegetarian.

Make it Vegan: use oil and not butter.

Happens to be Low Carb/Keto/Paleo: for Keto, ensure the amount consumed fits into your personal Keto macros.

Make it Dairy-Free: use oil and not butter.

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free and not cross-contaminated.

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