How to make a sauteed cabbage and onions salad
Sauteed vegetables can be really great.
We’ve all tried them.
And when they’re not in season, saute them to give a little extra crunch.
But if you can’t get the seasonally appropriate seasonings, these cabbage and onion salad greens are a great option.
The trick here is to combine all of the ingredients in a bowl and throw them in a big skillet to sear for about 15 minutes, or until the vegetables are soft and caramelized.
You can serve them plain, but if you want them extra savory, add them to your favorite meat or seafood salad.
Here’s how to make this cabbage and orange salad greens recipe.
First, prepare the cabbage.
Saute the onions in a small pot until softened.
Add the collard and saute until wilted, about 3 to 5 minutes.
Add the cabbage, carrots, onions, and salt and pepper.
Saute until the cabbage is wilted.
Next, cut the cabbage into strips and toss to coat.
Season with salt and freshly ground pepper.
Place the cabbage strips in a large, shallow skillet over medium-high heat.
Add 2 tablespoons of olive oil, 1 tablespoon of water, and 1 tablespoon each of vinegar, black pepper, salt, and pepper to the pan.
When the oil starts to shimmer, add the cabbage and cook, turning often, for about 3 minutes, until the liquid is absorbed.
Transfer the cabbage to a plate and sprinkle with the remaining 1 tablespoon olive oil and 1 teaspoon salt and 1/2 teaspoon pepper.
Notes for this recipe: You can store the cabbage for up to 6 months, but be sure to keep it away from the stove as it will be hard to keep a good temperature.
You can also use frozen cabbage to make sauteeed collards.
You just want to keep the liquid in the pan so that it doesn’t evaporate.
If you want to make the cabbage ahead of time, put it in the fridge.
Try making it ahead of the season.
If you can get the time to let the cabbage cool, you can freeze it.