Seared Red Cabbage Wedges Recipes

SEARED RED CABBAGE WEDGES

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.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, side dish

Time 15m

Yield Serves six to eight

Number Of Ingredients 4

Seared Red Cabbage Wedges image

Steps:

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.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 177 milligrams, Sugar 3 grams

Ingredients

1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together
3 tablespoons extra virgin olive oil (more as needed)
Salt
freshly ground pepper

ROASTED CABBAGE WEDGES

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

Provided by France C

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 35m

Yield 8

Number Of Ingredients 6

Roasted Cabbage Wedges image

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 10.2 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 4.5 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 131.9 mg, Sugar 5.5 g

Ingredients

1 (3 pound) cabbage
½ cup melted butter
2 teaspoons caraway seeds
2 teaspoons white vinegar
salt to taste
ground black pepper to taste

PAN SEARED CABBAGE

I found this in the San Francisco Chronicles. I served it with a pork tenderloin and corn bread. Everything was cooked in 30 minutes. Makes for a quick dinner. Note, the 2 color cabbage makes it look nicer, but you can just use one head of the same color cabbage if that's what you have on hand.

Provided by Nado2003

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Pan Seared Cabbage image

Steps:

Heat the olive oil over medium-high heat in a large frying pan. When very hot but not smoking, place the cabbage wedges, cut side down, into the pain. Cook, undisturbed, about 3 minutes, or until browned. Flip to the other cut side, and cook about 3 minutes more.
Add the chicken broth, cover the pan, and turn the heat down to medium-low. Cook about 3 more minutes, until softened.
Remove to a plate and season generously with coarse salt, pepper and a squeeze of lemon/lime juice.

Nutrition Facts : Calories 155.2, Fat 10.6, SaturatedFat 1.5, Sodium 58, Carbohydrate 14.7, Fiber 5, Sugar 7.7, Protein 3.5

Ingredients

3 tablespoons olive oil
1/2 head red cabbage, cut into 4 wedges through the core
1/2 head green cabbage, cut into 4 wedges through the core
1/2 cup low sodium chicken broth
coarse sea salt & fresh ground pepper, to taste
fresh lemons, juice of or lime juice, to taste

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PAN SEARED RED CABBAGE WEDGES • THE VIEW FROM …

Web Nov 26, 2012 Instructions. Wash the cabbage and remove any loose outer leaves. Cut the cabbage into quarters, and then into eighths. Leave the …
From theviewfromgreatisland.com
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Estimated Reading Time 3 mins
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Cut the cabbage into quarters, and then into eighths. Leave the core in so the wedges don't fall apart when you sear them.
Heat the olive oil in a heavy pan, cast iron works well, and put the wedges in when the oil is very hot. You will see the heat rippling across the surface. The cabbage should sizzle on contact.
Let the wedges cook for about 4-5 minutes per side, and get nice and browned before you flip them. Tongs work best for this. Add more oil if the pan gets dry.

Seared Red Cabbage Wedges Recipes

SEARED RED CABBAGE WEDGES

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.

ROASTED CABBAGE WEDGES

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

PAN SEARED CABBAGE

I found this in the San Francisco Chronicles. I served it with a pork tenderloin and corn bread. Everything was cooked in 30 minutes. Makes for a quick dinner. Note, the 2 color cabbage makes it look nicer, but you can just use one head of the same color cabbage if that's what you have on hand.

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