Pan-fried Cabbage: the Recipe For a Quick and Tasty Seasonal Side Dish

Pan-fried cabbage is an easy and tasty vegetarian side dish, perfect for accompanying meat, cheese and cured meats during the winter, when this vegetable is in season and therefore very tasty. It is a simple preparation and within everyone's reach: just clean the savoy cabbage and then sauté in a pan with a drizzle of oil.

As soon as the cabbage has softened, you can add a small glass of white wine vinegar and continue cooking until the bottom is dry. Delicate and with a pleasantly sweet and sour aftertaste, thanks to the addition of vinegar, the dish is ideal to pair with a roast pork in the oven, with pan-fried sausages or combined with creamy cheese together with a crust of hot bread, for a healthy and nutritious meal.

Versatile and light, pan-fried cabbage can be enriched with the ingredients you prefer: you can add red onion or leek, cut into slices and stewed in a pan with oil, black olives, desalted capers or even spices, such as sweet curry, turmeric or fennel seeds (the latter will also help you counteract any abdominal swelling that cabbage can cause).

If you like, you can use savoy cabbage in a pan as a base for your delicious recipes: to enrich a parmigiana risotto, season a pasta dish, fill a savory pie or an egg omelette. If there is any leftover, you can store it in the refrigerator, in a special airtight container, for a maximum of 1-2 days.

Find out how to make savoy cabbage in a pan following the step-by-step procedure and advice.

How to Prepare Savoy Cabbage in a Pan

Start by removing the outermost leaves of the cabbage.

Cut the central stalk at the base of the cabbage.

Remove the stalk.

Cut the cabbage in half lengthwise.

Slice the cabbage into thin strips.

Pour a drizzle of oil into a pan and heat slightly.

Add the cabbage and let it simmer over a low heat, stirring occasionally, until it has softened: it will take about 20 minutes. If necessary, you can add a few tablespoons of water.

When the cabbage has softened, add a pinch of salt.

Pour in the vinegar and let it evaporate, then continue cooking over a low heat for another 10 minutes, until the bottom is dry.

Once ready, bring the cabbage to the table and serve it piping hot.