Cabbage can be transformed into a 'deliciously caramelised' side dish with the addition of a single secret ingredient: vinegar. Food and nutrition expert Laura Fuentes has shared a straightforward sautéed cabbage recipe that relies on this pantry staple instead of butter.
Laura said: "This easy recipe for sauteed cabbage shows you how to turn this simple veggie into a delicious caramelised simple side dish." Sautéing cabbage "adds a special flavour and texture" that cannot be replicated through steaming or boiling, she explained.
The Secret Ingredient
According to Laura, the key to "make great cabbage" is cooking with vinegar. She said: "A dash of vinegar enhances the cabbage's flavour in a way that reduces the need for added fats, like butter. You don't need much either, just half a tablespoon."
Laura favours white wine and rice vinegar, though apple cider vinegar or malt vinegar works equally well.
Ingredients and Method
The recipe calls for one tablespoon of olive oil, two cloves of minced garlic, one head of finely shredded cabbage, one teaspoon of salt, a quarter teaspoon of black pepper, and half a tablespoon of white wine vinegar or any preferred vinegar.
In a large pan, heat the oil over medium heat. Add the garlic and brown for one minute. Next, add the cabbage and cook for three minutes. Season with salt and black pepper and stir to combine.
Allow the cabbage to cook for a further five minutes, or until tender and reduced. The cabbage is ready when tender bits of browned cabbage are scattered throughout the pan. For the final step, add the vinegar and sauté for one minute before serving.
Reader Reactions
Readers of the food blog shared their thoughts on the recipe. Pammy said: "Loving cabbage right now, this recipe was great!" Lisa wrote: "Wonderful side dish and so easy! Will be a keeper for sure." Judy said: "This was super simple and went great with dinner tonight!"
Holly commented: "I have never been the biggest fan of cabbage, but I gave this sauteed cabbage a try and I am now a fan!! So delicious and easy to make!" Christine added her own twist, saying: "I sprinkled bacon bits on the finished dish and accompanied it with loaded baked potato pierogies."
