Loaded with vitamin C, fiber and phytochemicals, cabbage may be helpful in fighting cancer, according to the University of Vermont Extension. Savoy cabbage, the green cabbage with ruffled leaves, has a milder flavor than the green cabbage most people are familiar with. Overcooked cabbage can produce strong, unpleasant odors, but properly cooked cabbage should have a sweet flavor and crunchy texture. Sauteeing is one of the better ways to prepare savoy cabbage while preserving its flavor and texture.
Step 1
Wash and dry the cabbage. Place the cabbage face down, with the core facing up. Cut the cabbage in half through the core, then cut each half again through the core, creating four quarters. Place each quarter on the cutting board on its side and cut out the core. Shred the cabbage by making successive cuts straight down, working from the tip of the cabbage quarter to its end where the core used to be.
Step 2
Heat a deep pan or skillet over medium heat.
Step 3
Add a tablespoon or so of olive oil and turn the pan to coat the bottom.
Step 4
Saute the shallots, if using, for one to two minutes, until they become soft and translucent. Add the garlic, if using. Saute for another minute.
Step 5
Turn the heat up to medium high, add the cabbage and sprinkle it with salt. Saute for about five to six minutes or until the cabbage begins to soften.
Step 6
Add water and cover the skillet. Let the cabbage saute for about three minutes. Uncover the pan and stir the cabbage. The cabbage should be nicely wilted but still crunchy. If it has not wilted, re-cover the pan and steam for another minute. Taste the mixture and, if necessary, add more salt or pepper before serving.
Tips and Warnings
- Leave the cabbage unwashed until the time you are ready to use it. Store savoy cabbage for up to four days in the refrigerator.
Things You'll Need
- Deep skillet with cover
- 1 tbsp. olive oil
- 1 tsp. salt
- 2 minced shallots, optional
- 1 or 2 cloves of minced garlic, optional
- ¼ cup water
References
- The University of Vermont Extensioon; Cabbage Synonymous With Cooler Weather; Dianne Lamb; September 2010
- University of Illinois Extension: Cabbage
- Chicago Sun-Times; Sauteed Savoy Cabbage; Finbar Kinsella
- "Gourmet" magazine; Sauteed Savoy Cabbage With Scallions and Garlic; Lillian Chou; January 2009
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