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Sauteed Cabbage (American)

American Sauteed Cabbage (Southern)

Boiled cabbage is one of the side dishes one may choose from a list of side dishes that come with an entree at most diner restaurants especially here in the southern states. It is a simple, no nonsense vegetable dish, perfect to go with any entree because it will not clash with the flavor of the main meat dish.

This is one of my favorite side dishes to order when we go out to eat at a café or a diner.  It pairs well with a lot of main dishes whether beef, pork or fish. 

Since I like it, why not make it?  So I did, and it is as good as, or better than the restaurants’. 

There is a Filipino version of sauteed cabbage which you can also find the recipe here. Filipino cabbage has shrimp in it but the method of cooking is somewhat the same. If you like to check it out, please click here: Sauteed Cabbage (Filipino).

Ingredients:

  • ½ cabbage head (average size) One half of an average size cabbage head is large enough to serve four if used as a side dish. 
  • ½ onion minced
  • 2 cloves garlic minced
  • 3 to 4 slices thick bacon to make bacon bits
  • 1 cup chicken broth or stock
  • Salt and pepper

Cut the cabbage in chunks.  Cut the bacon slices crosswise about ½ “ wide.

Heat a deep skillet and cook the bacon pieces until almost brown.  Spoon out some of the bacon fat but leave about 2 tablespoons of the fat in the pan.  Drop in the onions and the garlic and sauté them until the onions are translucent.  Careful that the garlic does not burn.

Add the chicken broth.  Drop in the cabbage pieces when it boils.  Cover and simmer for about 3 minutes stirring occasionally to cook evenly.  Cook the cabbage the way you  prefer, so it can be more or less 5 minutes.  Add salt and pepper to your taste.

Some people like to add a little sugar and a little vinegar in it but I didn’t here. So you can add sugar and/or vinegar if you prefer but start with 1/4 tsp. sugar and/or 1 TBS. vinegar. You can use white vinegar or cider vinegar.

I like my cabbage still a little crisp but tender.  Do not overcook the cabbage because it will be so soft it may not have any texture left and it may become slimy.    

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