SAUTEED CABBAGE #HEALTHYVEGAN #EASYRECIPES

This formula for Sautéed Cabbage has spared my association with this overlooked verdant green. I prefer not to concede that my typical strategy for cooking cabbage for a long time was to simply bubble it. You can nearly picture the limp, white, flavorless store of wet cabbage. I'd attempt to draw out a small portion of flavor with heaps of margarine and I'd at times include a dash of red wine vinegar. Also, at my home… "We should have cabbage today around evening time!", said nobody…

Presently, remember that I make a mean Corned Beef Brisket supper, however the cabbage as a side got included in light of the fact that it was convention, not on the grounds that we as a whole anticipated eating it. As of not long ago. Sautéed cabbage brings this beforehand undervalued cruciferous veggie from exhausting to firm delicate and from flat to super-scrumptious. Begin by dicing some onion and garlic and after that cut a wonderful head of crisp cabbage. Prepare for huge amounts of flavor in less than 20 minutes… This dish just resembles it will be delicious. Present with somewhat salt and pepper or include some red pepper drops, in the event that you like. Be that as it may, similar to it you will.

Ingredients:

• 2 Tablespoons olive oil
• 1 medium yellow onion chopped
• 2 cloves garlic minced or pressed
• 1 medium head green cabbage sliced into 3/4" thick slices
• 2 Tablespoons butter cut into 2 pieces
• Salt and pepper to taste
• Red pepper flakes optional

Instructions:

1. Heat a 12" skillet with olive oil over medium heat. Add the chopped onion and cook until onion is softened, about 3-4 minutes. Add the garlic and stir, cooking an additional 30 seconds.
2. Turn heat up to medium-high heat and add about 1/3 of the cabbage. Stir to mix onions and garlic with the cabbage. Now leave it alone and let the cabbage start to brown, but be careful not to let it burn. Using a spatula, turn the cabbage over and let other side brown slightly. Season lightly with a dash of salt.
3. Add another 1/3 of the cabbage and 1 tablespoon butter. Flip cabbage again after a couple minutes.
4. Finish with remaining cabbage and last tablespoon of butter. Once cabbage is browned to your liking, add more salt to taste and pepper, if desired. Remove from heat, season with red pepper flakes, if desired. Serve.

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