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    You are in: Home / Recipes / Pan Seared Cabbage Recipe
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    Pan Seared Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Nado2003's Note:

    I found this in the San Francisco Chronicles. I served it with a pork tenderloin and corn bread. Everything was cooked in 30 minutes. Makes for a quick dinner. Note, the 2 color cabbage makes it look nicer, but you can just use one head of the same color cabbage if that's what you have on hand.

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    Units: US | Metric


    1. 1
      Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
    2. 2
      Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
    3. 3
      Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.

    Ratings & Reviews:


    Nutritional Facts for Pan Seared Cabbage

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 155.1
    Calories from Fat 95
    Total Fat 10.5 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 57.9 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 5.0 g
    Sugars 7.6 g
    Protein 3.5 g

    The following items or measurements are not included:

    salt & fresh ground pepper

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