Sauteed Cabbage With Fennel Recipes

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SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)



Sautéed Cabbage with Fennel and Garlic Recipe - (3.8/5) image

Provided by Dr_Mom

Number Of Ingredients 8

1 small head savoy cabbage (1 1/4 pounds), cored and sliced thin
3 tbl extra-virgin olive oil
1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin
Salt
2 garlic cloves, minced to paste
1/4 tsp red pepper flakes
2 tsp lemon juice
2 tbl grated Parmesan cheese

Steps:

  • 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

SAUTEED CABBAGE WITH FENNEL



Sauteed Cabbage With Fennel image

Make and share this Sauteed Cabbage With Fennel recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon fennel seed
3 scallions, minced
4 cups shredded cabbage
2 tablespoons freshly grated parmesan cheese

Steps:

  • In a very large skillet, heat oil on medium-high heat.
  • Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
  • Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.

SAUTEED SAVOY CABBAGE AND FENNEL



Sauteed Savoy Cabbage and Fennel image

This side dish is a favorite-my kids love this. The flavors work perfectly together. It's an easy, one-pan dish to cook. Enjoy.

Provided by iMakeItRainInTheKitchen

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 6

3 tablespoons olive oil
1 bulb fennel, cored and thinly sliced crosswise
½ teaspoon red pepper flakes
½ head savoy cabbage, shredded
1 teaspoon fennel seeds, lightly crushed
salt and ground black pepper to taste

Steps:

  • Heat a saute pan over medium heat. Add oil, fennel, and red pepper flakes; saute until fennel edges begin to brown and slightly caramelize, 5 to 7 minutes.
  • Add savoy cabbage and fennel seeds, then season with salt and pepper; mix all ingredients to combine. Cook, stirring frequently, until cabbage is wilted but still has enough crunch for your liking, about 10 minutes. Serve hot.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 11.6 g, Fat 10.5 g, Fiber 5.6 g, Protein 3.1 g, SaturatedFat 1.4 g, Sodium 62.7 mg, Sugar 2.7 g

SAUTEED FENNEL



Sauteed Fennel image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

3 tablespoons olive oil
2 cloves garlic, sliced
2 heads fennel, thinly sliced
Kosher salt
Freshly ground black pepper

Steps:

  • Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

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.

SAVOY CABBAGE WITH SHALLOTS & FENNEL SEEDS



Savoy cabbage with shallots & fennel seeds image

Soften shallots before stir-frying with cabbage and fennel seeds for a low fat, healthy side dish - perfect with a hearty roast dinner

Provided by Sara Buenfeld

Categories     Side dish

Time 50m

Number Of Ingredients 6

300g pack small shallots
2 tbsp olive oil
2 large garlic cloves , sliced
1 tsp fennel seeds , lightly crushed
1 Savoy cabbage (outer leaves discarded) quartered, cored and shredded
150ml hot vegetable stock

Steps:

  • Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.
  • Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.
  • Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.

Nutrition Facts : Calories 77 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

SAUTEED CABBAGE



Sauteed Cabbage image

This is very yummy! Red cabbage has a much better flavor than green, so it is better to use. Any spices you want can be used, but salt and pepper is simplest.

Provided by Laura

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 6

3 tablespoons olive oil
½ head red cabbage, chopped
½ onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over high heat; cook and stir cabbage, onion, red bell pepper, and yellow bell pepper in the hot oil, stirring every 30 seconds, until tender, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 8.4 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 20.5 mg, Sugar 4.3 g

SAUTEED CABBAGE



Sauteed Cabbage image

I grew up on smothered cabbage, but I think this one can beat them all...tender-crisp and fast. See note for caraway.

Provided by gailanng

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 head green cabbage, shredded thin
2 cloves garlic, chopped
2 tablespoons butter
salt and pepper

Steps:

  • In a saute or frying pan on medium-high heat, melt butter. Add chopped garlic and stir until fragrant, about 1 minute. Do not burn garlic. Add shredded cabbage to garlic and butter, tossing to coat.
  • Season with salt and pepper and continue to cook cabbage, tossing occassionally until it just begins to turn golden, about 10-15 minutes.
  • Note: Caraway is a great addition. Add 1/2 teaspoon with the garlic and stir until fragrant.

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