Sauteed Cabbage Sweden Recipes

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SAUTEED CABBAGE



Sauteed Cabbage image

For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network Ñ all you need is shredded cabbage and a little butter.

Provided by Ina Garten

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 4

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
  • Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

SAUTéED CABBAGE



Sautéed Cabbage image

Sautéed cabbage is an easy, DELICIOUS vegetable side that's healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.

Provided by Erin Clarke / Well Plated

Categories     Side Dish

Time 15m

Number Of Ingredients 7

1 small head green cabbage (about 2 1/2 pounds)
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
½ tablespoon apple cider vinegar (plus additional to taste)
1 tablespoon chopped fresh thyme (optional)

Steps:

  • 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 saute 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. Saute 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 FLAVOR).
  • Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

Nutrition Facts : ServingSize 1 Serving, Calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 5 mg, Fiber 4 g, Sugar 5 g

SAUTEED CABBAGE



Sauteed Cabbage image

Chopped onion, minced garlic and soy sauce add savory seasoning to this snappy side dish from Connie Moore of Medway, Ohio. At a mere 10¢ a serving, it's easy to stir-fry on the stove top when time is short.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 tablespoon finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
5 cups chopped cabbage
1 tablespoon soy sauce
1/2 teaspoon sugar
1/8 teaspoon pepper

Steps:

  • In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender.

Nutrition Facts : Calories 43 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

SAUTEED CABBAGE - SWEDEN



Sauteed Cabbage - Sweden image

Posted for ZWT II 2006- Sweden. Recipe is Tina Nordstrom's as given on a website. This is a great side to your Christmas Ham.

Provided by Chabear01

Categories     Vegetable

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

1 head cabbage, Tina says green, but think you could use red if available
1 onion, finely chopped
1 cup apple juice
1/2 cup balsamic vinegar
2 cinnamon sticks
1/4 cup light corn syrup or 1/4 cup honey
butter (for frying)
salt and pepper

Steps:

  • Slice the cabbage thinly and saute over medium high heat together with the onion for a couple of minutes.
  • Mix the Apple juice, balsamic vinegar, cinnamon sticks, and syrup or honey. Cover and let simmer until the cabbage softens. This will take about 15 minutes.

Nutrition Facts : Calories 77.7, Fat 0.2, Sodium 28.4, Carbohydrate 19.5, Fiber 2.8, Sugar 10.9, Protein 1.8

SHREDDED SAUTEED CABBAGE



Shredded Sauteed Cabbage image

The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

4 1/2 teaspoons vegetable oil
1 medium onion, sliced
1 tomato, chopped
1 inch of fresh ginger, peeled and minced (optional)
1/4 teaspoon crushed red-pepper flakes
1 small head of green cabbage, cored and thinly sliced (about 10 cups)
1 1/2 teaspoons coarse salt, plus more for serving

Steps:

  • Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
  • Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

SWEDISH RED CABBAGE



Swedish Red Cabbage image

Categories     Sauté     Christmas     Vegetarian     Apple     Cabbage     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1/4 cup (1/2 stick) unsalted butter
4 tart green apples (such as Granny Smith), peeled, cored, coarsely chopped
1 large onion, thinly sliced
2 pounds red cabbage, shredded
1/4 cup firmly packed golden brown sugar
2 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/3 cup dry red wine
2 tablespoons red or black currant jelly

Steps:

  • Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)

SWEDISH CABBAGE



Swedish Cabbage image

I have fond memories of Sweden and it was there that I learned to love fresh dill. They seemed to find a way to put in just about every dish!!! This one sounds delish. From cooks.com and posted for ZWT.

Provided by januarybride

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 medium head cabbage
3 tablespoons butter
1 teaspoon lemon juice
2 teaspoons dill weed

Steps:

  • Core cabbage, then shred cabbage. Place in large pot and cook (on medium-high) in a small amount of water until tender (essentially steaming it). Will probably take about 10 minutes.
  • Drain cabbage.
  • Add remaining ingredients to cabbage, and stir.
  • Serve.

SAUTéED SHREDDED CABBAGE AND SQUASH



Sautéed Shredded Cabbage and Squash image

You can just cook these vegetables in a skillet and serve them with grains for a great vegan dinner, or turn them into a hearty vegetarian (but not vegan) Provençal-style gratin.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield The sautéed vegetables alone serve 4; the gratin serves 6.

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 pound winter squash, peeled and shredded
1/2 cup chopped onion
3/4 pound green cabbage, shredded
2 garlic cloves, minced
2 teaspoons finely chopped fresh sage
2 teaspoons chopped fresh thyme leaves
3 eggs
1/2 cup low-fat milk
Salt and freshly ground pepper
1 cup cooked barley, rice (preferably brown) or quinoa
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • If serving the vegetables with grains, begin cooking the grains of your choice first.
  • Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
  • If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
  • Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 20 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 833 milligrams, Sugar 8 grams, TransFat 0 grams

SAUTEED CABBAGE



Sauteed Cabbage image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 6

1 tablespoon unsalted butter
1/2 medium head (about 1 1/4 pounds) red cabbage, thinly sliced
1/2 teaspoon caraway seeds
3/4 cup apple cider
1 tablespoon apple-cider vinegar
Salt and freshly ground black pepper

Steps:

  • Heat butter in medium skillet, over medium heat. Add cabbage, saute for 1 minute. Add caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 minutes. Add 1 tablespoon cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper to taste. Serve immediately.

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