Best Sauteed Red Cabbage Recipes

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

SAUTEED PORK CHOPS WITH SWEET-AND-SOUR RED CABBAGE

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Cook bacon in a 4- to 5-quart wide heavy pot over moderate heat, stirring occasionally, until crisp, and transfer with a slotted spoon to paper towels to drain. Measure fat and, if less than 2 tablespoons, add enough vegetable oil to bring total to 2 tablespoons. Heat fat over moderately high heat until hot but not smoking, then cook onion, stirring occasionally, until it begins to turn golden, about 2 minutes. Add cabbage and turn with tongs until coated with fat. Stir in red-wine vinegar, water, sugar, caraway seeds, 3/4teaspoon salt, and 1/4 teaspoon pepper and braise cabbage over moderately low heat, covered, stirring occasionally, until tender, 25 to 35 minutes.
• Meanwhile, pat 2 pork chops dry and sprinkle both sides with 1/4 teaspoon salt and 1/4 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown seasoned chops, turning over once, 5 minutes total, and transfer to a shallow baking pan (1 inch deep). Season remaining 2 chops and brown in oil remaining in skillet in same manner, transferring to baking pan. Roast chops in oven until thermometer inserted horizontally 2 inches into center of a chop (do not touch bone) registers 145°F, 5 to 8 minutes.
• Meanwhile, stir half of bacon into cabbage, then finely chop remaining bacon for sprinkling.
• Let chops stand in pan, loosely covered with foil, 5 minutes. Serve chops over cabbage, with any pan juices spooned over and sprinkled with bacon.

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

SAUTEED RED CABBAGE WITH RAISINS

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

SAUTEED RED CABBAGE WITH APPLES

Steps:

• Cut cabbage into quarters, then coarsely shred.
• In a large frypan, heat oil and bacon fat (or butter if using).
• Add in onions, and saute until tender (about 5 minutes).
• Add in shredded cabbage, brown sugar, vinegar, bay leaf (if using) and stock; simmer uncovered for about 20-25 minutes.
• Cover the pan and cook for about another 30 minutes, stirring occasionally or until cabbage is desired tenderness.
• Stir in apples and apple butter or apple sauce.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE

Steps:

• Prepare a large bowl of ice water. Set aside.
• Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
• Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.

PORK CHOPS WITH SAUTEED RED CABBAGE

Steps:

• For brine:
• Bring 6 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar, whole allspice, and bay leaves to boil in large saucepan, stirring to dissolve salt and brown sugar. Cool brine completely in refrigerator; add pork chops and refrigerate overnight.
• For red cabbage:
• Heat olive oil in heavy large saucepan over medium-high heat. Add sliced red onion and sauté 2 minutes. Stir in bay leaf, sage sprig, and dried crushed red pepper. Add sliced red cabbage and cook until wilted and crisptender, stirring often, about 10 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• For pork:
• Preheat oven to 300°F. Remove pork chops from brine; pat dry. Season lightly with salt and generously with ground black pepper. Heat olive oil in heavy large ovenproof skillet over high heat. Cook pork chops in skillet until browned, about 3 minutes per side. Transfer skillet to oven and cook until thermometer inserted horizontally into pork chops registers 145°F, about 7 minutes. Transfer pork to plate (do not clean skillet). Add chicken broth, beef broth, thyme sprig, sage leaves, rosemary sprig, and parsley sprig to skillet and boil until liquid is reduced to 1/2 cup, about 9 minutes. Discard herbs. Whisk in 1 teaspoon chopped sage and 1 tablespoon butter. Keep warm.
• Rewarm cabbage. Stir in remaining 2 tablespoons butter and 2 tablespoons red wine vinegar. Season to taste with salt and pepper.
• Divide cabbage among plates. Place 1 pork chop on each plate. Drizzle pork with sauce and serve.

SAUTEED RED CABBAGE WITH MUSHROOMS AND SPINACH

Steps:

• Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
• Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

PARSNIP PIEROGI WITH PICKLED RED CABBAGE AND SAUTEED APPLES

Steps:

• To make red-cabbage slaw, whisk together vinegar, sugar, and caraway seeds in a medium bowl. Toss in cabbage. Season with salt and pepper. Let marinate for at least 1 hour, or overnight.
• To make pierogi dough, whisk together egg, milk, sour cream, and 1/2 cup water. Stir in flour a little at a time until dough comes together. Turn out onto a lightly floured board, and knead until smooth and elastic, up to 10 minutes. Incorporate more flour if dough is too sticky. Cover dough with plastic wrap, and allow to rest for 1 hour.
• To make filling, place parsnips in a medium saucepan, and cover with cold, salted water. Bring to a boil, and simmer until tender, 20 to 25 minutes. Drain, and put through a food mill to puree.
• In a small saute pan, cook shallots in butter until soft, stirring occasionally, 1 to 2 minutes. Stir shallots into puree, and add nutmeg, salt, and pepper to taste. Remove from heat, and let cool slightly, then mix in horseradish and cheese.
• On a lightly floured board, roll out dough to 1/8 inch. Cut out circles using a 3 3/4-inch-round cutter. Set circles aside on a floured tray. Place a round tablespoon of filling on each circle. Lightly wet edges, fold over, and seal by pinching.
• To make sauteed apples, heat a medium sautee pan over medium-high heat. Melt butter, add apple slices, and toss to coat. Add sugar and toss again to coat evenly. Cook until brown, about 5 minutes.
• When ready to serve, bring a pot of salted water to a boil. Add pierogi, and cook for 5 minutes after they float to the surface; drain. Pierogi can be eaten right away or browned in a small amount of butter. Serve with red-cabbage slaw and sauteed apples.

SAUTEED BRUSSELS SPROUTS AND RED CABBAGE

Steps:

• Take a big bowl and fill with ice and water. Set aside.
• Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
• Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
• Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
• Serve immediately.

5-MINUTE HEALTHY SAUTÉED RED CABBAGE

Steps:

• Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage. Chop or press garlic and let sit for at least 5 minutes. Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue. Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes. Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire while it is still hot. (Med Dressing does not need 2 b made separately

5-MINUTE HEALTHY SAUTéED RED CABBAGE

Steps:

• Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage.
• Chop or press garlic and let sit for at least 5 minutes.
• Sprinkle cabbage with 1 TBS lemon juice before cooking to prevent it from turning blue.
• Heat 5 TBS broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes.
• Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire, (ginger, sesame seeds, soy sauce, cilantro or rice wine/vinegar) while it is still hot.

SAUTéED CANDIED RED CABBAGE

Steps:

• Place cabbage and vinegar in sauté pan. Cover and steam 5 minutes.
• Add brown sugar and apple juice. Stir.
• Add oranges and serve.

SAUTEED RED CABBAGE WITH RAISINS

Steps:

• Heat oil in a large non-stick skillet over medium-high heat until hot but not smoking.
• Add cabbage and shallots and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes.
• Stir in salt, lemon juice, and vinegar. Season with pepper.
• Cook until cabbage has wilted and shallots have softened, 10-12 minutes more.
• Stir in raisins and serve.

SAUTEED RED CABBAGE WITH RAISINS

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

SAUTEED RED CABBAGE WITH SAUSAGE

Steps:

• Sautee red cabbage, onion and garlic in oil until it just begins to wilt, several minutes.
• Add water, salt, pepper, and cinnamon and stir until mixture shrinks down into the pan.
• Add sliced sausage, raisins, pomegranate juice and pomegranate molasses and sugar,stirring well.
• Cover and simmer over low heat for 30 minutes, or until cabbage is tender and flavorful.
• Garnish with toasted nuts, if desired.

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over med-high. Add oil and onion and saute 2 minute.
• Add cabbage and turn in pan, sauteing til it wilts, 3-5 minute.
• Add vinegar and sprinkle with sugar. Mix well.
• Season with mustard seed, salt and pepper. Reduce heat and let cook 5-10 min more, sirring occasionally.