Sautéed Cabbage: The Best Sautéed Cabbage Recipe from Cook'n

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	Sautéed Cabbage

Serves: 6

Print this Recipe

   1 1/2 pounds cabbage, green (1 head)
   1 shallot, minced, or 1/4 small onion, minced
   1 tablespoon parsley, fresh, minced
   Black pepper, freshly ground, to taste
   1/2 cup chicken stock, homemade
   1/2 teaspoon fennel seeds

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Cabbage is rich in fiber, potassium, and vitamin C. Add shredded red or green cabbage to salads for extra nutrition.

1. With a sharp knife, cut out most of the core of the cabbage, leaving just enough to hold the head together. Slice the head into wedges about 1½ inches thick.
2. Put the cabbage, shallot, parsley, pepper, and stock in a large skillet. Cover and cook the cabbage over moderate heat for about 12 minutes, basting it several times with the pan of juices.
3. When the cabbage is nearly done, sprinkle it with fennel seeds. Serve the cabbage with a little of the pan juices.

Food exchanges per serving: 1 VEGETABLE

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