Seared Red Cabbage Wedges

By Martha Rose Shulman

Seared Red Cabbage Wedges
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(421)
Comments
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This recipe, given to me by cookbook author Clifford A. Wright, is incredibly easy to make. Don’t be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.

Featured in: Red Cabbage: Versatile, Economical — and Tasty

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Ingredients

Yield:Serves six to eight
  • 1small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together
  • 3tablespoons extra virgin olive oil (more as needed)
  • Salt
  • freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

67 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 177 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan. When it is very hot, place as many cabbage wedges as will fit in one layer in the pan. Cook for three to five minutes until golden brown on one side. Using tongs or a spatula, turn over and cook on the other side until tender, nicely browned and crispy on the edges, about five minutes. Season generously with salt and pepper, and serve hot.

Tip
  • Advance preparation:Make this just before serving for the best results.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5
421 user ratings
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Comments

Ben

This has turned into one of my favorite ways to use leftover cabbage with the end result bringing out the sweetness of the cabbage and the salt coming together wonderfully. The one addition I make is that this dish needs acid! So a splash of Sherry Vinegar on each one after the first flip goes a long way!

Alex

This works well with a squeeze of lime juice. I used butter instead of olive oil.

Tori

did it with a mixture of butter and olive oil - so delicious and simple. Think I may try it roasted in the oven till crisp.

AnaSky

This was so good. Based on some of the comments, I browned the cabbage on the stove top in a cast iron skillet, then put the whole thing in a 425° oven for about 10 minutes. I'll was perfectly cooked through and so tasty. Next time, I will avoid cutting off the base - the wedges didn't want to stay together.

Gloria vollmers

Not good. Will not repeat. Bland.

Julia

This is surprisingly good?! Plenty of salt and pepper and I sautéed for probably 8 mins plus a side. Tender and delish - great for all that lingering cabbage that is always in the fridge forever.

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