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Seared Cabbage

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Seared Cabbage

Seared Cabbage

Photo © Molly Watson
These seared cabbage wedges are beyond simple to make, with a most excellent effort-to-flavor ratio. The cabbage pictured here is Savoy cabbage, but it works just as nicely with green cabbage

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes 4 Servings

Ingredients:

  • 1 head cabbage
  • 1 to 2 Tbsp. bacon fat, lard, or vegetable oil
  • Salt

Preparation:

  1. Cut the cabbage into quarter and remove any excess core - you want to leave enough of the core to hold each quarter together. Larger heads can be cut into eighths instead of quarters.
  2. Heat a large frying pan over high heat. Add the fat or oil, swirl to coat the pan, and set the cabbage wedges cut-side down in the pan. Cover and cook until the wedges are nicely browned, about 3 minutes. Turn and sear the wedges, also while covered, on the other cut side. Turn the wedges, setting the wedges down on their outside (uncut) sides, add 1/4 cup water to the pan, cover, and cook until the cabbage is tender and browned on all sides, about 5 minutes.
  3. Serve cabbage hot, sprinkled with salt to taste.
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