Cabbage tastes better if you stop boiling it and add 1 'secret' ingredient
Well Plated by Erin published a recipe for sauteed cabbage, which promises to be "tender and caramelised with obsessively tasty brown bits".
Cooks have been told to improve cabbage by cooking it differently and adding one secret ingredient. Those still boiling cabbage will be left "delighted" when the vegetable can be crunchy and flavourful.
Well Plated by Erin published a recipe for sauteed cabbage, which promises to be “tender and caramelised with obsessively tasty brown bits” that leave you “wondering when it was that you became the sort of person who is this enthusiastic about a vegetable”. Erin said there are only four ingredients other than cabbage: olive oil, butter (for flavour), salt and pepper, and the “surprise final ingredient” - apple cider vinegar. The cook said even those who don’t like cabbage will be delighted with this preparation.
You’ll need one small head of green or red cabbage (just over 1kg) for four to six people. Cut the head into ribbons and put in a large and deep saute pan. Add some oil and butter as well as salt and pepper.
Then comes the apple cider vinegar. Erin says that “cabbage craves acid” and just ½ tablespoon will “completely transform” this sautéed cabbage. She noted that simple changes like this can take a dish “from something good enough to something truly special”
To saute, stir the cabbage every now and then, “but don’t obsess over it”. You want the cabbage to turn golden brown and get “a little caramelised and crispy”.
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That magic happens while the cabbage is sitting undisturbed. The recipe only takes around 20 minutes to complete, making it perfect for a Sunday roast side.
This healthy sauteed cabbage is low in calories. It also offers tons of vitamin C and fibre. Plus, it’s rich in antioxidants, which may help reduce inflammation.
Erin recommended having the cabbage with pork chops, chicken, sandwiches, and grilled cauliflower. You can also add onion, bacon, or carrots to change the side dish up.
