Although titled Sauteed Cabbage, this is more of a steamed dish.
This cabbage slaw side dish can be served warm or cold.
The olive oil gives a bit of body to the mixture, but feel free to eliminate.
This cabbage is tangy with flavor, so if you aren't a fan of tang, you probably won't be a fan of this…
As always, recipes are based on a personal preference, always adjust to your tastebuds
1 small head of cabbage, thinly sliced
2 small carrots, matchsticked
1 small onion, sliced
2-3 cloves of garlic, minced
Handful of grape tomatoes, chopped
2 tsp olive oil
2 tsp white wine vinegar
1-2 tsp dijon mustard
1/4 tsp salt
1/4 tsp pepper
In a large pan (or skillet) add 1/4 cup of water and 2 tsp olive oil.
Once heated, add in your onions and carrots – sauté for about 3 minutes on medium heat.
Add in garlic and sauté for another minute or so.
Next add the thinly sliced cabbage, cover and simmer for 3-5 minutes (until cabbage breaks down and is beginning to get soft)
At this point you may need to add a bit more water, do not overdo it. Another Tbsp or so should do.
Next add the tomatoes, white wine vinegar, mustard, salt and pepper – Stir to coat – cover.
Continue to cook down the cabbage for another 6-7 minutes. How much longer you cook the cabbage will be to your preference.
You will want a little of the liquid leftover so your cabbage can continue marinating even once done 🙂
If serving as a cold side, you will want a crunchier cabbage. If serving as a warm side dish, you will want the cabbage a little softer.
Remove from heat, taste and season with a little more salt and pepper if need be.
An easy side dish for any day of the week. I like to serve this on the side of some vegan meatballs