| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 1 small head white cabbage, including outer green leaves (2 1/2 pounds)
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Nutrition Facts
| Calories | 43 |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 10 milligrams |
| Sodium | 287 milligrams |
| Carbohydrates | 2 grams |
| Dietary Fiber | 1 grams |
| Sugar | 1 grams |
| Protein | 1 grams |
Reviews
A little bland but easy to make. Perfect use for extra cabbage.
Having it this evening!
Loved it! Simple and tasty!
Wow, surprisingly delicious and so easy! Thanks Ina for another winner.
So easy and delicious! Thanks Ina!
Made for dinner as a side last evening. It was delicious. Taste is very different than boiling or steaming. Nice change. ♥️ Ina’s recipes!
Just made this recipe and it is so easy and wonderful. I added some fennel seed to accentuate the cabbage flavor.
Simple, honest food. We eat a lot of cabbage.
Simple and perfect. Served with a baked pork chop and wild rice dish.
I add some fresh minced garlic to the butter before adding the cabbage. Amazing!