Sauteed cabbage is a fast easy cook. It creates a great side dish for any meal. Addionally, cabbage is high in vitamin C, in fact a ½ cup of cabbage provides 45% of the daily recommended amount of vitamin C. The trick here is to slice the cabbage thin to help cook the cabbage.
1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons butter
1 tablespoon of canola oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Cut the cabbage in half and cut the core out from each half. With the cut-side down, slice it as thinly as possible, use a mandolin with a narrow setting.
Melt the butter in a large saute pan or cast iron skillet over medium-high heat, once melted add the canola oil. 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. For a good sauteed cabbage use fresh and firm cabbage.