Sauteed Napa Cabbage: Difference between revisions
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| Line 13: | Line 13: | ||
* 1 t fine sea salt | * 1 t fine sea salt | ||
* 1/2 t fresh cracked black pepper | * 1/2 t fresh cracked black pepper | ||
* | * 2 t apple cider vinegar | ||
=== Preparation === | === Preparation === | ||
Latest revision as of 15:50, 1 January 2024
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 10-12 min |
| Source | FoodWithFeeling.com |
| Yield / serves | 4 servings |
| Rating | Good |
Ingredients
- 1 medium head of napa cabbage
- 2 cloves of garlic, minced
- 1 T olive oil
- 1 T butter
- 1 t fine sea salt
- 1/2 t fresh cracked black pepper
- 2 t apple cider vinegar
Preparation
Prep the cabbage: to make it easier, I like to cut the head of cabbage in half from top to bottom. Lay each half flat on a large cutting board and slice it into thin strips (see video for reference!).
In a large skillet over medium heat, add in the butter and olive oil. Once hot, add in the garlic and sauté for 3 minutes. Add in the cabbage and season with salt and pepper. Sauté for 10-12 minutes, stirring a few times, until it’s tender.
Stir in the vinegar and serve. Season with additional salt and pepper as desired (very important to taste for seasoning).
