The inspiration for today’s post came from the fact that we had cabbage hanging around in the fridge for quite some time that needed immediate attention. If I didn’t use it today, I didn’t know if I was ever going to use it. We had a pork roast in the crock pot and rice cooking and I thought that a nice caramelized and sautéed cabbage side dish would be a great accompaniment to the pork. Was it ever! This flavor-packed cabbage had me going back for more. I hope you enjoy it as much as I did! -Shelley.

Sautéed Cabbage
1/2 head cabbage, sliced into thin strips
1 c sliced onions
4 garlic cloves, minced
4 ribs celery, chopped
2 c tomato juice {or chicken or vegetable stock if not using bouillon powder}
2 t chicken bouillon powder {omit if using chicken stock}
1 T dried parsley
1/2 t onion powder
1/2 t garlic powder
1/4 t celery seed
salt and pepper – to taste
olive oil for sautéing in pan

Start off by adding olive oil to bottom of large skillet. Heat up the skillet a bit on medium-high heat and add chopped celery, sliced onions, and minced garlic. Season with a little salt and pepper. Cook for a few minutes, stirring occasionally, to allow the veggies to soften up a bit.

Add the cut up cabbage to the skillet. This will look like a lot initially, but don’t worry because it cooks down quite a bit. Season the cabbage with a little bit of salt and pepper now as well. Don’t go overboard on the salt though, you can always add more later. Give it a stir every once in a while. The juices will start to release from the cabbage, allowing it to wilt and cook down quite a bit. You don’t want to constantly stir though. Allowing the veggies to sit for a while in one spot will allow the caramelization to start taking place…and this is a good thing!

Add parsley, onion and garlic powders, celery seed, and chicken bouillon powder. Stir to combine. Continue to keep cooking, stirring occasionally…while allowing the veggies to get a little bit of that browning-caramelization-goodness along the way.

Once it becomes apparent that the liquids from the veggies are cooked out, and the bottom of the pan starts to show some signs of browning {but before it is burned} add the tomato juice/chicken stock/vegetable stock to different areas of the pan, using the cooking utensil to push the liquid around to de-glaze the bottom of the pan and release those flavors.

Stir to make sure the bottom of the pan is completely de-glazed, turn the heat down to medium and cover the skillet with a lid. This will allow more of the juices to be absorbed into the cabbage, rather than just evaporating.

Cook until liquid is mostly absorbed. Stir to combine once more and remove from heat. Serve and enjoy!

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