Community Pick
Cabbage for Those Who Dislike Cabbage
"This is so much nicer than plain steamed or boiled cabbage. Try it on the cabbage haters in your family and see if it converts them."
photo by Izy Hossack
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon canola oil
- 8 cups shredded green cabbage (about 1 normal-sized head)
- 1 tablespoon packed brown sugar
- 3 -4 garlic cloves, minced (I use 4)
- 1 tablespoon red wine vinegar
- salt
- fresh ground black pepper
directions
- In a large skillet, heat butter and oil over medium heat; add cabbage, garlic and brown sugar to pan.
- Sauté until the cabbage is limp, about 5 minutes or so.
- Reduce heat to medium-low and stir in vinegar.
- Cook, stirring very often, for approximately 20 minutes; taste and if cabbage is too crunchy for you, continue to cook for a few more minutes.
- Add salt and pepper to taste and serve.
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Reviews
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This is the recipe that I use, to get my husband to eat cooked cabbage, but if you add sliced ONIONS to the fry pan the dish takes on a whole new flavor--- like carmalized onions! It is delicious -believe me! -
My family is very fussy but I put this on the table and didn't tell them what it was...no one asked either. They all liked it very much but I would add much more basalmic vinegar next time. I think it needs more flavor. Instead of chopping my own cabbage I used cole slaw mix from the store. I will make this again soon! -
This is delicious! I used garlic powder as I had run out of garlic, the sweet and sour flavour in this dish is really nice. Thanks for posting Lennie. =) -
This was really good, Lennie! I used chopped onions instead of garlic, plain vinegar, and butter. Had this tonight with chappatis for a very nice dinner. -
Made this with Mark from Yooperland's crockpot ham & Miss Erin's garlic taters for a New Years Day meal. Very Irish & delicious. I also used some broad cabbage leaves, torn, not shredded, & cooked in a dutch oven with lid, instead of a skillet. Came out perfect. Hubby actually thanked me for the meal!
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Tweaks
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Stunningly simple - meant as a compliment, loving food prepared as simply and well as this recipe offers. I replaced the red wine vinegar with apple cider vinegar (2 tbs) as apple pairs well with cabbage. Some onion / onion powder (like other suggested) are nice, sweetening additions. Thank you for sharing your recipe. -
After trying coleslaw once, I thought I would hate cabbage for life. Right now, I'm on a fat-flush diet (for the first time in my life). At first, I was disappointed to find that cabbage is high on the list of items to eat to attack belly fat. And THEN I found a Chinese Egg Rolls recipe (I used turkey meat) and now THIS recipe. My mouth was watering before this recipe finished cooking! I followed the recipe, except no salt, and then made some substitutions and additions, for personal taste. First, I took another reviewer's advice and added a whole yellow onion, thinly sliced. I had part of a cole-slaw package leftover from the egg rolls that I used with a whole head of shredded green cabbage. I substituted olive oil for the canola, and ended up with about 1/4 cup olive oil, couldn't resist a second tbsp of butter, and 4-5 cloves of garlic in the pan. I also substituted Balsamic Vinegar for the red wine vinegar. I usually use a lot of spices, but on a whim, I was generous with Greek Seasoning as the only seasoning. Also, personally, I like my food spicy, so I added some thin slices of yellow hot peppers. Finally, I didn't want the package of crab meat I had on hand to go to waste, so in the last 2 or 3 minutes of cooking, added that, too. (I threw in the hot peppers at the same time as the crab.) Once the crab and peppers were thrown in, I added a small splash of lemon juice in the last minute of cooking. I could hardly wait to eat by the time this was ready. I ate 2 servings of this with half a serving of Turkey Cutlets With Balsamic-Brown Sugar Sauce. I was in absolute heaven. Could have had an orgasm. lol Thanks, Lennie, for this recipe! My diet is now something I am really really enjoying!! (Imagine that.)
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This was delicious -- the flavors blend subtly, but with a much richer flavor than most cabbage recipes. I've sometimes substituted balsamic vinegar (since I always have it on hand) for the red wine vinegar, with good results. -
The taste of this was pretty similar to the way my MIL taught me how to make cabbage, but I must say I really enjoyed the method of making this much more. Because my husband likes bacon in his cabbage, I cooked and crumbled about 3 slices of bacon and added it to the mix. Also, I used bacon grease instead of the oil and had to substitute cider vinegar for the red wine vinegar since it's what I had on hand. Next time I want to try other reviewers' suggestion about adding some onion in while it cooks too. 20 minutes equaled perfect texture for us. Easy to do and had great results. Thanks for posting...we'll be using this method again and again!!! -
Hungarians love cabbage, it's just part of our blood. However I usually make it WITH something, corned beef, stuffed, cabbage and dumplings, etc. I got the urge however to just try it by itself with a smoked sausage and this was the recipe I decided on. I did modify it by frying two strips of bacon and using the render with butter instead of canola oil, added about 1/3 sliced sweet onion, and added the crisped bacon in at the very end. Delicious.
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RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
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