Description
A delightful and easy-to-make dish that combines the earthiness of cabbage with the richness of garlic butter, perfect for busy weeknights.
Ingredients
Scale
- 1 medium head of green cabbage, shredded
- 4 tablespoons unsalted butter (or ghee for a dairy-free option)
- 4 cloves garlic, minced
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (freshly ground is best)
- 1 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by rinsing your cabbage under cold water to remove any dirt or impurities. Once you’ve done that, shred it into thin slices.
- Heat a large skillet over medium heat and add the butter.
- Once the butter has melted and starts to bubble, reduce the heat to prevent it from burning.
- Add the minced garlic to the melted butter and stir frequently, cooking for about 1-2 minutes or until the garlic becomes fragrant but not brown.
- Now, throw in your shredded cabbage and toss it in the garlic butter mixture.
- Season the mixture with salt, black pepper, and red pepper flakes if you’re using them. Stir and cook for about 5-7 minutes or until the cabbage is tender but still has a bit of crunch.
- If you’re adding Parmesan cheese, sprinkle it on top and allow it to melt for the last minute of cooking.
- Once everything is well combined and heated through, remove the skillet from heat and garnish with freshly chopped parsley.
Notes
For customization, add protein like grilled chicken or chickpeas, and consider using olive oil for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg