SHREDDED SAUTEED CABBAGE
This Sauteed cabbage slaw retains some texture that has none of the sulphury taste and mushy texture of cabbage that's been improperly cooked,
Provided by Chef mariajane
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
- Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
- Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
- Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
- Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.
Nutrition Facts : Calories 70, Fat 3.6, SaturatedFat 0.5, Sodium 604.4, Carbohydrate 9.3, Fiber 3.3, Sugar 5.6, Protein 2.1
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