Best Cabbage Saute Recipes

PORK CABBAGE SAUTE

Steps:

• In a large skillet, cook and stir the pork in oil over medium heat until no longer pink; remove the keep warm. In the same skillet, saute the cabbage, onion, garlic and bay leaves in butter until vegetables are tender. Discard bay leaves. Stir in pork, salt and pepper.

CHICKEN AND CABBAGE SAUTE

Steps:

• Heat oil in large pot over medium high heat.
• Add garlic and chicken, saute until chicken is no longer pink.
• Add onions and mushrooms, saute until onions are translucent.
• Add cabbage, saute until cabbage is soft, about 5 minutes.
• Add chicken broth and reduce heat to medium. Cover and cook about 7 minutes or until cabbage is tender.
• Increase heat to medium high and saute 2 minutes or until liquid evaporates.

GREEN CABBAGE AND APPLE SAUTé

Steps:

• In a large bowl, toss the cabbage with the wine, lemon juice and sugar. Let marinate for 1 hour, tossing often.
• In a large deep skillet, heat the olive oil. Add the onion and cook over moderate heat until golden, about 8 minutes. Add the cabbage and its marinade and cook over moderately high heat, tossing, until wilted, about 5 minutes. Cover and cook over moderately low heat, stirring occasionally, until almost tender, about 20 minutes. Add the apples and toss well. Cover and cook, stirring occasionally, until the apples are just tender, about 10 minutes. Season with salt and pepper and serve.

CABBAGE AND ONION SAUTE

Steps:

• Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size.
• Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt). Place lid on skillet and simmer at medium heat for 5 minutes. Then uncover, stir the mix and add all your spices. Stir again and place the cover back on and simmer for another 5-7 minutes.
• We like a little body to ours, if you like your cabbage soft just simmer a little longer.
• This is easy, quick and yummy. You can add caraway seeds or other spices to alter to your own tastes.

CHICKEN SAUSAGE, APPLE AND CABBAGE SAUTE

Steps:

• In a 12", extra deep skillet with a lid, heat oil over medium heat.
• Peel onion, slice into 1/8th inch thick slices, adding to skillet as you slice. Stir and cook.
• Meanwhile, slice each sausage unto 1/2" pieces; set aside.
• Core (but do not peel) the apples; chop into bite sized pieces.
• Add apples and sausage to the skillet; stir well and cook over medium heat.
• Thinly slice cabbage no larger than 1/4" wide slices for quick cooking; add to skillet.
• Add water, butter, and honey; stir to mix well.
• Bring liquid to a boil, cover skillet, and steam until cabbage is crisp tender, approx 5-6 minutes.
• Uncover the skillet and sprinkle with pepper and vinegar; toss to mix.
• Taste and add more vinegar if desired.
• Serve immediately.

CABBAGE-POTATO SAUTE

Steps:

• In a saucepan, cook cabbage in water until tender, stirring occasionally; drain. Add potato, butter, salt and pepper. Stir in vinegar. Cook and stir over low heat for 5 minutes.

FRESH CORN ZUCCHINI AND NAPA CABBAGE SAUTE

Steps:

• Place vinegar and 3-tablespoons oil into a saucepan. Season with sea salt and fine black pepper to taste. Bring to a boil, reduce to simmer for 3-4 minutes or until sauce thickens and hold sauce warm.
• Heat a large saute pan, add sesame seed oil, garlic and saute 1-2 minutes. Add corn, zucchini, cabbage, baby bok choy, thyme, cilantro and sauté 2-3 minutes. Add warm dressing and and toss. Reseason with salt and pepper to taste.
• Serve vegetables on warm plates.
• Garnish with Toasted White Sesame seeds.

PINEAPPLE CABBAGE SAUTE

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set aside. In a large skillet, saute cabbage in oil for 5-8 minutes or until crisp-tender. Add the salad dressing, pepper and reserved pineapple and juice. Cook for 1 minute or until heated through.

CABBAGE SAUTE

Steps:

• In a large skillet, saute onion in butter until tender. Add carrots; cook and stir for 2-3 minutes. Stir in the remaining ingredients; bring to a boil. , Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Serve with a slotted spoon.

EASY RED CABBAGE AND APPLE SAUTé

Steps:

• Shred cabbage and place in a large saucepan or a pot.
• Add in remaining ingredients; bring to a boil, reduce heat and cover.
• Simmer for about 1 hour, stirring occasionally.
• Adjust all ingredients to taste.

SCALLOPS WITH A SAUTE OF RED CABBAGE

Steps:

• Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only; shake off excess. When hot, add the scallops, floured side down, and saute, over moderate high heat, without moving for 2 to 3 minutes or until one side develops a crust. Put a lid on the scallops to help finish steaming the top or, if the heat is high enough, the scallops will cook from the bottom through to the top. Lightly season with salt and pepper.
• Heat the olive oil in a skillet. When hot add the cabbage and garlic and saute for a few minutes just long enough to wilt it down. (You may need to add a touch of water to help it wilt down.) Remove from heat and add white wine to taste. Season with salt and pepper. To serve, pile some cabbage in the center of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish.

PURPLE CABBAGE AND CARROT SAUTE (LOW CARB)

Steps:

• In a skillet - heat your butter and olive oil together over medium high heat.
• add onions and saute for approximately 3 mnutes.
• Add cabbage, garlic, salt, pepper, lemon juice & sugar and saute until well cooked - approximately 10 - 12 minutes oir longer.
• 3 - 5 minutes before you are ready to serve - GENTLY stirr in the carrots - they only need to get warm. Gentle stirring will keep the carrots from turning purple.
• Serve.

CABBAGE SAUTE WITH FENNEL AND GARLIC

Steps:

• 1. Heat oil in a large skillet over medium heat.
• 2. Add fennel and cook until soft, stirring occasionally.
• 3. Stir in the cabbage, garlic paste, salt, pepper and red pepper flakes, continuing to cook for another 10-15 minutes.
• 4. Stir in lemon juice at the end, and sprinkle with Parmesan.

KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE

Steps:

• In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
• In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
• Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
• Add in ALL remaining ingredients to the cabbage; mix well.
• Slice the sausages in smaller pieces and add in also.
• Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
• Season with salt and pepper to taste.
• Serve over rice.
• Delicious!

TOASTED-QUINOA SAUTE WITH LEMONY CABBAGE AND DILL

Steps:

• Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).
• Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
• Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.

CABBAGE AND ONION SAUTE

Steps:

• 1. Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size
• 2. Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt). Place lid on skillet and simmer at medium heat for 5 minutes. Then uncover, stir the mix and add all your spices. Stir again and place the cover back on and simmer for another 5-7 minutes. We like a bit of a bite to ours but if you want your cabbage softer cook about another 5 minutes.
• 3. You can add caraway seeds or other spices to alter to your own tastes.

PORK AND CABBAGE SAUTE

Steps:

• 1. Sprinkle pork chops with 1/4 t. salt and 1/8 t. pepper; set aside. Heat reserved bacon drippings in a dutch oven over medium-high heat. Cook chops about 8 minutes or until golden on both sides and nearly done. Remove chops to a plate; keep warm.
• 2. Add onion to pan. Cover and cook over medium heat 8 minutes or until tender and golden, stirring occasionally. Gradually stir in coleslaw mix; cook about 5 minutes or until wilted. Add apples, potatoes, cider, thyme and remaining salt and pepper; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in vinegar; return chops to pan and heat thoroughly. Sprinkle with bacon. Serves 4

PINEAPPLE CABBAGE SAUTE

Steps:

• 1. drain pineapple, reserving 1 tablespoon juice, set aside. in a large skillet, saute cabbage in oil for 5 -8 minutes, or until crisp tender. add the salad dressing, pepper and reserved pineapple and juice. cook for 1 minute or until heated through

PENNSYLVANIA DUTCH CABBAGE SAUTE

Steps:

• Saute bacon in a large skillet until crisp. Drain bacon on paper towel. Crumble and set aside.
• Add butter or margarine to skillet if necessary to make 1/4 cup of drippings. Add cabbage, apple, onion, salt, and caraway seeds, 2 Tbl. vinegar, and toss to blend well. Cook 10 to 15 minutes over medium heat.
• Add noodles, cover, and simmer for 15 minutes more.
• Stir in remaining vinegar, sprinkle with reserved bacon, and garnish with sour cream.

EASY SWEET AND SOUR RED CABBAGE SAUTE

Steps:

• Heat oil in a large saucepan over medium heat.
• Add in onion and saute until golden (about 7-8 minutes).
• Add in sliced cabbage, cider vinegar, sugar, celery seeds and black pepper; mix to combine and cook until the cabbage if crisp-tender and the liquid is reduced to a glaze (about 10-12 minutes).
• Season with salt.