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Sautéed Red Cabbage [4 Ways]
Sautéed red cabbage is a quick, colorful, easy, and nutrient-dense side dish loaded with flavor (4 ways!) and ready in just 15-20 minutes!
Servings: 4 servings
Calories: 84kcal
Ingredients
- 2 garlic cloves, finely chopped
- 1 tablespoon of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of poppy seeds
- ½ of a large head of red cabbage, thinly sliced
- 1 teaspoon of sea salt (or to taste)
- 1 teaspoon of pepper (or to taste)
Instructions
- In a deep skillet over medium-high heat, saute the garlic in the olive oil on medium-low heat for 1 minute.
- Add the smoked paprika and poppy seeds and saute for 1 minute more until fragrant.
- Add sliced red cabbage, stir, and cover the pan. Cook for 5 to 7 minutes until wilted and tender.
- Season with salt, black pepper, and additional paprika and poppy seeds, if desired.
Notes
- Oil-free sauteed cabbage: Use ¼ cup water or vegetable broth instead when cooking purple cabbage.
- Toast the paprika and seeds: This step really helps to bring out their flavor, dispersing it throughout the dish – so don’t skip it.
- For more caramelization: Cooking red cabbage uncovered for a while, not moving it around the pan too much, is ideal for the best caramelization.
- To speed up the cooking: Add a large splash of water to the pan. It will evaporate and help steam it for a super quick red cabbage recipe.
Nutrition
Calories: 84kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 621mg | Potassium: 374mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1831IU | Vitamin C: 81mg | Calcium: 81mg | Iron: 1mg
