Sauteed Napa Cabbage
Updated Oct. 12, 2023
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large or 2 small Napa cabbages (about 2 pounds), cut horizontally into 1½-inch chunks (yielding about 14 to 15 cups, lightly packed)
- 3tablespoons safflower or canola oil
- 2tablespoons unsalted butter
- ½teaspoon freshly ground black pepper
- ½teaspoon salt
Nutritional analysis per serving (6 servings)
114 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 2 grams protein; 281 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
- Step 1
In a sink filled with cold water, wash the cabbage, lifting it in and out of the water, and drain in a colander. Heat the oil in a saucepan until hot, add the butter and, as soon as it melts, add the wet cabbage. Cover and cook over medium-to-high heat, stirring occasionally, for 4 to 5 minutes, until the cabbage is wilted and tender but still slightly firm. The cabbage will sizzle initially but then will stew as the water emerges from it. Mix in the pepper and salt and serve immediately.
Private Notes
Comments
crazy how super simple recipes like this can taste so transcendant. i resisted urge to add garlic, ginger and soy to this. i'm glad i gave this a try exactly as written. great use of csa napa cabbage!
A simple recipe that I halved, using 1 tbsp of oil and one of butter, it was very good! I used it as a side to a sous vide prepared pork chop w/ a cider caramel sauce. It was a perfect accompaniment!
Nice and super easy. The butter really plays a prominent role. The suggestion to add a little bit of soy sauce made it tasty too.
Others are correct—it’s incredibly tempting to add more to this recipe but it doesn’t need it. PERFECTION and addictive.
Have made this umpteen times, often to accompany pork tenderloins or teriyaki salmon. Utterly delicious, whether to please family on a weekday or foodies on the weekend. No need for soy or anything else. Perfect as is.
Used bacon instead of butter and added some mushrooms. 1. Add 3 tbls of canola oil to heat up over medium high 2. Add bacon and cook it 2 min 3. Cook hard parts (ribs) of the cabbage first for 5 min or so covered 4. Add mushrooms and cook for 3 min covered 5. Add the rest of cabbage and cook for 5 min or so until soft covered. 6. Stir and serve
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