Recipe courtesy of Michael Romano

Sauteed Cabbage

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 6 to 8 servings
Save Recipe

Ingredients

Kosher salt

2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups)

4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup)

3 cups thinly sliced white onions

2 tablespoons chopped fresh sage

1 tablespoon all-purpose flour

2 cups chicken stock, homemade or store-bought

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Directions

  1. Bring 2 quarts of water to a boil and add 1 tablespoon salt. Add the cabbage and blanch for 1 minute. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.
  2. Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes. Add the blanched cabbage and cook for 2 more minutes. Stir in the flour and cook, stirring, 3 minutes. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes. Season with 1/2 teaspoon salt and the pepper and serve.

Sauteed Cabbage

Sauteed Red Cabbage

One-Pan Brats and Cabbage

Sauteed Cabbage and Apples

Sauteed Brussels Sprouts and Red Cabbage

Sauteed Cabbage and Brussels Sprouts with Bacon and Caramelized Shallots

Yukon Gold Colcannon with Sauteed Kale and Cabbage and Bacon Butter

Coconut-Kaffir Leaf Poached Halibut with Sauteed Chinese Cabbage