Best Sauteed Cabbage With Fennel And Garlic Recipes

Sauteed Cabbage With Fennel image

Provided by Dancer

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fennel seed
3 scallions, minced
4 cups shredded cabbage
2 tablespoons freshly grated parmesan cheese

Steps:

In a very large skillet, heat oil on medium-high heat.
Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.

Sautéed Cabbage with Fennel and Garlic Recipe - (3.8/5) image

Provided by Dr_Mom

Number Of Ingredients 8

1 small head savoy cabbage (1 1/4 pounds), cored and sliced thin
3 tbl extra-virgin olive oil
1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin
Salt
2 garlic cloves, minced to paste
1/4 tsp red pepper flakes
2 tsp lemon juice
2 tbl grated Parmesan cheese

Steps:

1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

Cabbage Saute with Fennel and Garlic image

Provided by Sue L

Categories Vegetables

Time 30m

Number Of Ingredients 8

20 oz savoy cabbage, thinly sliced
3 Tbsp extra virgin olive oil
1 fennel bulb, thinly sliced
salt and pepper
2 tsp garlic paste
1 pinch red pepper flakes
2 tsp fresh lemon juice
2 Tbsp grated parmesan

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.