Cabbage and Ham Risotto

We combined Sautéed Cabbage with a Turkey Risotto. It worked out. It was a perfect use for the leftover Smoked Turkey. I don't exactly know why but cutting up cabbage is one of my more favorite kitchen tasks. My least favorite task is emptying the dish washer. During pandemic because we cook so much, we are constantly running the dish washer! You can find the recipe for Turkey Risotto on our blog of: May 13, 2020. Click the date to get the recipe.
 

Sauteed Cabbage

Well Plated

 

I realize that Sautéed Cabbage isn’t the sort of recipe that’s known to elicit romantic gushing, but this 20-minute side dish is love at first bite.

 

Tender and caramelized with obsessively tasty brown bits, you’ll be twirling this cabbage on your fork, nibbling it right out of the pan, and wondering when it was that you became the sort of person who is this enthusiastic about a vegetable.

 

Ingredients

  

1           small head green cabbage about 2 1/2 pounds

1           tablespoon extra virgin olive oil

1           tablespoon unsalted butter

1-1/2    teaspoons kosher salt

½          teaspoon freshly ground black pepper

½          tablespoon apple cider vinegar plus additional to taste

1           tablespoon chopped fresh thyme optional

 

Instructions

 

1.            Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.

2.            Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).

3.            Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

 

Notes

 

TO STORE: Store Sautéed Cabbage in an airtight container and place in the refrigerator for up to one week. 

TO REHEAT: Place Sautéed Cabbage in a microwave-safe bowl or on a plate and reheat gently until warm. You can perk your leftovers up by adding another sprinkle of salt and a splash of apple cider vinegar after reheating. 

TO FREEZE: Sautéed Cabbage can be frozen if placed in a freezer-safe container. The texture of the cabbage may change slightly while frozen, but will still taste delicious when thawed.