Garlic Sautéed Cabbage Recipe
Servings: 6 -8 servings
Calories: 175kcal
Ingredients
- 2 tablespoons avocado oil or other neutral oil for cooking
- 10 cloves garlic sliced ⅛-inch wide
- 1 head cabbage outer bruised or wilted leaves removed, and cut into 1½-inch pieces
- 1 teaspoon sea salt
- 2 tablespoons shaoxing wine softened
- ½ teaspoon mushroom bouillon
Instructions
- Pour 2 tablespoons avocado oil and sliced garlic cloves in a cold pan. Turn on the heat to medium low. Allow to garlic cloves to cook slowly while the oil heats. After about 3 minutes, the garlic will lightly fry and their edges will become lightly browned. Remove the fried garlic to a separate plate.
- Increase the heat to medium. Add all of the chopped cabbage to the pan along with 1 teaspoon sea salt. Stir while cooking until cabbage begins to turn brigther green, about 2 minutes.
- Add shaoxing wine and mushroom bouillon and continue sauteing until cabbage is soft and has shrunken by about 50%.
- Remove cabbage from heat and stir in the reserved fried garlic.
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Notes
Leftover Braised Cabbage with Miso Butter can be stored in the refrigerator for up to three days. Re-heat over medium heat on the stovetop, adding a few tablesppons of water to keep the cabbage from sticking.
Nutrition information for 1 serving based on 4 servings per recipe.
Nutrition
Serving: 1serving | Calories: 175kcal | Protein: 6g | Saturated Fat: 3.8g | Fiber: 5.5g