Savory Caramelized Cabbage
This sweet and savory caramelized cabbage will surprise you with it's delectable flavor and silky smooth velvet sauce. It's lovely as a stand alone side dish, but will also make a delicious complete dish when you add a protein and a grain.
Ingredients
- 1 medium size head of cabbage
- 3 Tablespoons olive oil
- 1 teaspoon sea salt
- 3 Tablespoons Bragg's liquid aminos or coconut aminos
- 1 Tablespoon Worcestershire sauce
- 1-2 Tablespoons coconut sugar (optional)
- 1-2 Tablespoons butter
Instructions
- You want your pan good and hot, so start by preheating a heavy bottomed large skillet on medium to medium-low heat for about 5 minutes.
- Start by adding 3 tablespoons of olive oil to the pan.
- While that heats, core your cabbage and slice it as thinly and evenly as possible.
- Next add the cabbage to the pan, sprinkle on 1 teaspoon of sea salt, and toss to incorporate.
- Cover the pan and let it cook for about 10 minutes to wilt down the cabbage.
- Then uncover and stir, scraping up any brown bits to incorporate and checking that the burner is not too hot and burning the cabbage.
- Cover the pan and cook another 10 minutes.
- Now uncover the pan again and add your aminos and Worcestershire sauce. These liquids will help to deglaze the pan, so as you stir be sure to scrape the bottom of the pan to incorporate any of those yummy brown bits.
- Cover and cook another 10 minutes.
- Uncover and add a tablespoon or two of water to deglaze the pan once more and stir to incorporate.
- Add salt and pepper to taste.
- This next step is optional but so yummy! Sprinkle on a tablespoon or two of coconut sugar, stir, and let it thicken in the juices and cook down for a few minutes.
- Finally, complete the dish by stirring in the butter for a silky, velvety finish.
- Serve immediately and enjoy!