Shredded Cabbage Recipes

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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.

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.

STIR FRY SHREDDED CABBAGE



Stir fry shredded cabbage image

An easy, sweeter alternative to boring boiled cabbage. Even kids like it.

Provided by desmatheson

Time 10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Remove stalk from cabbage and with a large knife cut leaves into long thin strips.
  • Mix sugar, soy sause and vinegar in a cup and stir till sugar dissolved.
  • Heat oil in a large frying pan or wok and when very hot add the dry shredded cabbage. Stir fry briskly for 2-3 minutes till the cabbage just turns soft.
  • Add the sause and mix for a further 30 seconds.
  • Sprinkle with a little sesame oil and serve immediately.

SHREDDED SAUTEED CABBAGE



Shredded Sauteed Cabbage image

This Sauteed cabbage slaw retains some texture that has none of the sulphury taste and mushy texture of cabbage that's been improperly cooked,

Provided by Chef mariajane

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

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

Steps:

  • Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
  • Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
  • Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
  • Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
  • Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.

Nutrition Facts : Calories 70, Fat 3.6, SaturatedFat 0.5, Sodium 604.4, Carbohydrate 9.3, Fiber 3.3, Sugar 5.6, Protein 2.1

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