World Best Sautéed Cabbage
This World Best Sautéed Cabbage will completely transcend your guests opinion on what they believe Cabbage is. Experience a tender, caramelized, and addicting creation with healthy and bright flavours. With substantial taste and plate presentation, this Sauteed Cabbage will provide pure joy. This recipe works beautifully with our Shallot EVOO and White Cranberry Pear Balsamic!
- 1 small head green cabbage about 2 1/2 pounds
- 1 tablespoon Shallot EVOO
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- ½ tablespoon White Cranberry Pear Balsamic plus additional to taste
- 1 tablespoon chopped fresh thyme optional
Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large sauté pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka flavour).
Remove from the heat and stir in the white balsamic. Taste and add a bit of additional salt and pepper if you like, or a splash more balsamic. Sprinkle with thyme. Serve warm.