Sautéed Cabbage With Peas Recipes

SAUTéED CABBAGE

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.

SAUTEED INDIAN CABBAGE WITH CARROT & PEAS (V+GF)

Steps:

• Heat oil in a large pan/wok on a medium flame.
• Add Turmeric Powder, Salt, Red Chili Powder and give it a quick stir.
• Now, add sliced cabbage, chopped carrot, peas and sautee on medium heat for a minute.
• Now cover the pan with a lid and let this cook for 2-3 minutes over low heat (keep sauteeing every 30 seconds to prevent from burning).
• After 3 minutes, remove the lid, add Garam Masala and saute the veggies to mix it nicely.
• Let the veggies cook uncovered for 2 minutes over a low flame (saute very minute).
• Turn off the heat and transfer to a serving bowl.
• Garnish with fresh coriander (optional) and serve hot.

SAUTEED CABBAGE

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 WITH PEAS

Steps:

• In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook, stirring often, until tender and golden, about 8 minutes.
• Add cabbage, salt, sugar, and pepper, and cook until cabbage is tender-crisp, about 5 minutes, stirring often. Stir in broth, and cook 10 minutes or until cabbage is tender. Spoon mixture into bowl; cover and refrigerate up to 1 day.
• To complete, return cabbage mixture to skillet; add frozen peas and dill. Cook over medium heat, stirring frequently, 12 to 15 minutes, until heated through.

SAUTéED CABBAGE AND FRESH PEAS

Steps:

• In 5-quart Dutch oven over medium heat, in hot vegetable oil, cook onion until tender and golden. Add cabbage, peas, salt, crushed red pepper, and 2 tablespoons water. Over high heat, cook, stirring frequently, 10 to 12 minutes, until cabbage is tender-crisp. Sprinkle fresh thyme leaves over cabbage.

SAUTEED COD ON SNOW PEAS AND CABBAGE WITH MISO SESAME VINAIGRETTE

Steps:

• Make vinaigrette:
• Purée all vinaigrette ingredients in a blender until smooth.
• Sauté cabbage:
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté garlic until golden, about 30 seconds. Add cabbages and snow peas and sauté until cabbages are wilted and peas are crisp-tender, about 5 minutes. Season with salt and transfer to a bowl, then wipe skillet clean.
• Cook fish:
• Heat oil in skillet over high heat until hot but not smoking, then sauté cod, turning once, until golden and just cooked through, about 6 minutes total.
• Divide cabbage among 4 plates, then top with fish and drizzle with some dressing. Serve remainder on the side.

CABBAGE WITH CHICKPEAS

Steps:

• Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
• Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
• Meanwhile, drain and rinse the chickpeas.
• Shake dry.
• Remove the stalk from the cabbage and shred into strips.
• Wash and shake dry.
• Take the mint leaves and shred finely.
• When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
• Cook for a few minutes, then add the cabbage.
• Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
• Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
• Stir well and cook for 3-4 minutes before turning off heat.
• Taste and adjust the seasoning.
• Leave to rest and cool slightly before topping with a dollop of yoghurt.

SAUTEED CABBAGE

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.

SOUTHERN CABBAGE FOR THE PRESSURE COOKER

Steps:

• Chop cabbage into 1- to 2-inch pieces.
• Cook bacon in an open 8-quart pressure cooker over medium heat until tender, 4 to 5 minutes. Do not crisp the bacon unless you just like it that way. Add butter and stir until melted.
• Place the chopped cabbage into the pot and pour in chicken broth. Add salt and black pepper to taste and toss the cabbage until coated.
• Secure the lid to your pressure cooker, place the regulator on top (depending on the type of pressure cooker you have), and turn the heat up to high. When the regulator begins to rock or the cooker reaches full pressure, lower the heat to maintain a gentle rocking motion (15 pounds per square inch). Cook for 3 minutes.
• Immediately remove the cooker from the heat and use the quick-release method recommended by your cooker's manufacturer to reduce the pressure. Transfer cabbage to a serving dish and serve hot.