We had sautéed savoy cabbage for lunch today. I really liked it, so I’m posting it for future reference. I hope you’re enjoying your weekend. Mine is busy but nice.
Melt the butter. Sauté the garlic and red pepper flakes over low heat for 1-2 minutes, without turning brown.
Add the cabbage and ¼ cup stock and stir until all cabbage is coated. Season with salt and pepper. Cook uncovered over medium-high for about 5-10 minutes or until cabbage is tender and most of the stock is evaporated. Add the cilantro and sour cream, if using. Stir to combine then switch off the heat
and serve.
Butter-Garlic sautéed Savoy Cabbage
Preparation Time: 10 minutes; Cooking Time: 8-15 minutes: Serves: 4 as a side
Ingredients
- 30g (3 tablespoons) butter
- 3 cloves garlic thinly sliced
- ½ -1 teaspoon red pepper flakes
- Salt and freshly ground black pepper to taste
- 500g (1 Ib) savoy cabbage, shredded (½ of a small cabbage)
- ¼-½ cup stock (broth)
- A handful cilantro, finely chopped
- 1-2 tablespoons sour cream (optional)
- Grated Parmesan to top (optional)
Instructions
- Melt the butter. Sauté the garlic and red pepper flakes over low heat for 1-2 minutes, without turning brown.
- Add the cabbage and ¼ cup stock and stir until all cabbage is coated. Season with salt and pepper. Cook uncovered over medium-high for about 5-10 minutes or until cabbage is tender and most of the stock is evaporated.
- Add the cilantro, and sour cream, if using. Stir to combine then switch off the heat and serve, topped with Parmesan if you like.
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