Cabbage is one of the cheapest veggies you can find at the supermarkets, and might be one of the most underappreciated vegetables in our produce drawers. When cooking them, most people think that the only way to do so is by boiling, but that is far from true. Boiling cabbage removes a lot of its nutrients and results in a bland-tasting side dish.
To improve the flavour, cooking enthusiast Mimi Harrison took to her recipe blog Beat the Budget to share that sauteeing cabbage is a better cooking method. She said: “Gone are the days of boiling cabbage like your granny. Instead, try out this deliciously easy sauteed savoy cabbage recipe.
“The simplicity and flavour of this exquisite side dish will have people requesting it at every meal.”
She claimed that the key to enhancing the flavour of cabbage, and “any vegetable”, is to saute it with butter.
Mimi added: “Using butter helps cook and crisp up the cabbage, caramelising the outside, and adding buttery flavour.”
If you want to take cabbage “over the top”, she also recommends adding pistachios, as this adds texture to the vegetable.
Ingredients
One head of savoy cabbage, thinly slicedThree cloves of garlic, thinly sliced50g of salted butter50g of salted pistachiosJuice of half a lemonSalt and pepperOne teaspoon of red pepper flakes
Method
To a large pan, add the butter and melt it over a medium heat. Next, add the savoy cabbage to the pan.
Season with salt and pepper and saute for 10 to 15 minutes. In the final two minutes, add the red pepper flakes, half the pistachios and garlic.
Once softened and cooked through. Turn off the heat and add the lemon juice. Stir through, then serve with a crack of black pepper, the remaining pistachios and a pinch of salt.
