Skillet Cooked Cabbage is now one of my favorite go-to recipes for preparing cabbage. While eating a whole head of cabbage made into a slaw can seem daunting, the more compact nature of cooked cabbage makes for an easy meal for 4 people.
A whole cabbage head will keep in your refrigerator for up to 2 weeks. It can be among the last of the fresh produce from a CSA (Community Supported Agriculture) box, farmers market, garden or store that you prepare. This cabbage was left over from my CSA box from last week.
Easy Skillet Cooked Cabbage
Using half the ingredients to make a smaller recipe works well; you may wish to make in a medium size skillet or saucepan if you reduce the size. Read the tip in my notes at the end on how to store extra cut cabbage.
- 1 1/2 teaspoons butter or margarine
- 4 cups shredded cabbage or 1 small head of cabbage (cut cabbage into approximately 1/4-inch shreds with a knife, grater or shredder disk of food processor — amount of cabbage need not be exact)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper (preferably fresh ground, but regular pepper works also)
- 2 tablespoons water
- Melt butter or margarine in a large heavy skillet (or saucepan) over low heat.
- Add cabbage and sprinkle with salt and pepper; mix together with cabbage in skillet or saucepan. Sprinkle water on top.
- Cover skillet or saucepan with a tight-fitting lid to hold in the steam.
- Cook over low heat until cabbage is tender (6 to 8 minutes). Stir occasionally to prevent sticking.
- Whole heads of red and green cabbage keep 1 to 2 weeks in the refrigerator. Store in a plastic bag that has a few holes cut into it to allow excess moisture to escape. Store in the refrigerator crisper drawer. Store vegetables in a separate crisper drawer than fruit.
- How to wash cabbage:
- Wash whole cabbage just before using it, not before storing. The extra moisture hastens deterioration.
- Begin by removing the outer leaves and any wilted leaves.
- Rinse cabbage thoroughly under cool running water, rubbing it gently with your hands. Pat dry with a clean cloth or paper towel to further reduce any bacteria that may be present.
- How to shred cabbage:
- To me, it is just as easy (and less dishes to wash!) to shred cabbage with a knife instead of a grater or food processor.
- Cut cabbage into quarters with a sharp, stainless steel knife and remove the core.
- Lay quarters on one of their flat surfaces on a cutting board and cut into thin slices
- To store a partial head of cut cabbage, cover it tightly with plastic wrap and refrigerate. Use within 1 to 2 days.
- A few cut chives sprinkled on top adds color and a very mild flavor of onions.
Recipe ingredients and cooking method inspired by a recipe for Panned Cabbage by North Dakota University Extension Service posted on USDA’s “What’s Cooking? USDA Mixing Bowl” at http://bit.ly/panned-cabbage For more recipes and tips for fast, healthy and delicious foods, visit cookitquick.org