This simple sautéed red cabbage recipe is easy, addicting, healthy, and savory. This cooked caramelized red cabbage recipe reminds my German husband of a side dish from his youth.
How To Cook Red Cabbage
Cooking red cabbage is easy. Bring a large pan to medium high heat. Add olive oil, cabbage, salt, and pepper. Reduce heat to medium low.
This red cabbage is braised / cooked ~ 50 minutes, because we like this side dish soft and slightly caramelized.
Having said that, it can be done cooking whenever you are done cooking it! We eat cabbage raw all the time in slaw, so if you get 20 minutes in and its soft enough for you and thats what you like then be done with cooking and eat faster!
If the purple cabbage is burning or sticking to the pan, reduce the heat and add a little water until the cabbage becomes unstuck. Covering the pan with a lid for a couple minutes will add some steam as well and make it cook a little faster. It will need to be uncovered eventually to get the browned caramelization.
Cook the red cabbage covered if you want to speed up the process. I prefer to cook cabbage uncovered if I have the time to try to get it crispier. Cooking it covered speeds up the process and steams it a little more.
Trying to speed this recipe up? Add a little water to the pan, not much, ~ ½ cup. Then add the oil after the water evaporates. The water will speed up the cooking process and get it steaming faster.
Easy Sautéed Red / Purple Cabbage Recipe FAQS:
Yup! Knock it out. Just remember that red / purple cabbage bleeds so anything you cook it with will not retain its original color. For example, if you cook it with carrots, the carrots will also turn red / purple.
Yes sir! Yes maam!