{"id":253,"date":"2010-03-16T13:24:30","date_gmt":"2010-03-16T18:24:30","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=253"},"modified":"2010-03-16T13:24:30","modified_gmt":"2010-03-16T18:24:30","slug":"quick-sauteed-cabbage-recipe-for-st-patrick%e2%80%99s-day","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2010\/03\/quick-sauteed-cabbage-recipe-for-st-patrick%e2%80%99s-day\/","title":{"rendered":"Quick Saut\u00e9ed Cabbage Recipe for St. Patrick\u2019s Day"},"content":{"rendered":"

\"\"<\/a>If you\u2019re getting around to planning your St. Patrick\u2019s menu a little late like me, here\u2019s something to help\u2014a quick and easy saut\u00e9ed cabbage recipe. I\u2019ve never been one for the traditional boiled cabbage that often goes along with the corned beef on this holiday. In fact, I didn\u2019t learn to love cabbage until I cooked it hot-and-fast–in a saut\u00e9 pan, in a stir-fry pan, on a griddle\u2014anything where I could bring out its sweeter side with a little browning.<\/p>\n

Saut\u00e9ed cabbage is not only (much) tastier than boiled cabbage, but it\u2019s less fussy to cook. The basic recipe really doesn\u2019t need much embellishment either, since browning accentuates the nutty flavor of cabbage. But after you\u2019ve tried this and made it part of your repertoire, you can perk it up by adding saut\u00e9ed apples to it, by tossing in a bit of ginger or garlic, or by playing around with the deglazing broth by sub-ing in white wine, lemon, or apple cider for the rice vinegar and soy sauce.<\/p>\n

\"\"<\/a>Regular old green cabbage would be just fine here, but I\u2019m crazy about its crinkly-leaved cousin, Savoy cabbage (right). Savoy wilts in a hot pan a bit quicker than regular cabbage, and has a slightly richer flavor and lighter texture.<\/p>\n

To make Colcannon:<\/strong> To make a delicious version of this Irish mashed potato and cabbage dish, make mashed potatoes using Yukon gold potatoes, cream, and butter (and plenty of salt). Hand mash for a coarse texture. Fold in some or all of the cooled Quick-Saut\u00e9ed Savoy Cabbage (lightly chopped first if you like). You can also substitute leeks for the onions in the saut\u00e9ed cabbage recipe, but you will need a bit more cooking fat and time to soften them before adding the cabbage.<\/p>\n

Quick-Saut\u00e9ed Savoy Cabbage<\/h2>\n

___________________________________<\/p>\n

2 tablespoons chicken broth
\n\u00bd teaspoon rice wine vinegar
\n\u00bc teaspoon low-sodium soy sauce
\n\u00bc teaspoon sugar
\n2 tablespoons unsalted butter
\n1 tablespoon extra-virgin olive oil
\n1 medium onion (4 to 5 ounces), thinly sliced
\nkosher salt for seasoning
\n\u00bd head Savoy cabbage, cored and very thinly sliced (about 8 to 9 ounces)
\n2 teaspoons chopped fresh parsley (optional)<\/p>\n

___________________________________<\/p>\n

Combine the chicken broth, rice wine vinegar, soy sauce, and sugar in a small bowl. In a 10-inch straight-sided saut\u00e9 pan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. When the butter is foamy, add the onion and a pinch of salt and saut\u00e9, stirring, until the onions are somewhat softened and just beginning to brown, 2 to 3 minutes. Add all of the cabbage and \u00bd teaspoon salt and stir well. Cook, stirring only occasionally, until the cabbage is limp and browned in spots (the bottom of the pan will be very brown and the onions will be brown), about 5 to 6 minutes.<\/p>\n

Remove the pan from the heat and immediately stir in the chicken broth mixture and the remaining 1 tablespoon butter. Stir until the butter has melted, scraping up some of the browned bits on the bottom of the pan. Let the cabbage sit in the pan for two minutes and stir again. (The cabbage will release a little more moisture and you\u2019ll be able to incorporate a bit more of the browned bits.) Add the parsley, stir again, and transfer to a serving dish. Serve right away.<\/p>\n

Serves 3-4<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

If you\u2019re getting around to planning your St. Patrick\u2019s menu a little late like me, here\u2019s something to help\u2014a quick and easy saut\u00e9ed cabbage recipe. I\u2019ve never been one for the traditional boiled cabbage that often goes along with the corned beef on this holiday. In fact, I didn\u2019t learn to love cabbage until I […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[14,1],"tags":[44],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/253"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=253"}],"version-history":[{"count":5,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/253\/revisions"}],"predecessor-version":[{"id":260,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/253\/revisions\/260"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}