Best 4 Sautéed Shredded Cabbage And Squash Recipes
Embark on a culinary journey with our tantalizing sauteed shredded cabbage and squash dish, a delectable blend of flavors and textures that will delight your taste buds. This versatile recipe offers two variations – a classic sauteed version and a unique stir-fried rendition – ensuring there's something for every palate. Whether you're a seasoned cook or just starting out, our easy-to-follow instructions and helpful tips will guide you through the process, making sure your sauteed cabbage and squash turns out perfectly every time. So, gather your ingredients, prepare your cooking utensils, and get ready to create a dish that's both satisfying and wholesome.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- 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.
SHREDDED SAUTEED CABBAGE
The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great breakfast when served with fried eggs on top.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.
- Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.
SAUTEED CABBAGE AND CARROTS
Cabbage and Carrots are sauteed with fragrant ginger and garlic. This is usually served as a side dish to stews in Guyana and the Caribbean.
Provided by Jehancancook
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
- Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.
Nutrition Facts : Calories 73.8, Fat 3.7, SaturatedFat 0.3, Sodium 322.5, Carbohydrate 9.9, Fiber 3.5, Sugar 5, Protein 1.9
SHREDDED SAUTEED CABBAGE
This Sauteed cabbage slaw retains some texture that has none of the sulphury taste and mushy texture of cabbage that's been improperly cooked,
Provided by Chef mariajane
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
- Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
- Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
- Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
- Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.
Nutrition Facts : Calories 70, Fat 3.6, SaturatedFat 0.5, Sodium 604.4, Carbohydrate 9.3, Fiber 3.3, Sugar 5.6, Protein 2.1
Tips:
- Use a variety of squash. This recipe is a great way to use up different types of squash, such as butternut, acorn, or zucchini. You can also use a mix of different squashes.
- Shred the squash finely. This will help it cook evenly and quickly.
- Don't overcrowd the pan. When you're sautéing the squash and cabbage, make sure to leave some space between the pieces so that they can cook evenly.
- Cook the squash and cabbage until they are tender. You want them to be soft, but not mushy.
- Season the squash and cabbage to taste. You can use salt, pepper, garlic powder, onion powder, or any other seasonings that you like.
- Serve the squash and cabbage immediately. This dish is best when it is served hot.
Conclusion:
Sautéed shredded cabbage and squash is a quick, easy, and delicious side dish. It's a great way to use up leftover squash, and it's also a healthy and affordable option. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
