Braised Savoy Cabbage
This braised savoy cabbage is juicy, caramelized to perfection, and infused with plenty of garlic! This mouth-watering side dish pairs wonderfully with steamed rice and your favorite plant-based protein for a wholesome and hearty meal.
Ingredients
- 1/4 medium head of savoy cabbage
- 2 tbsp olive oil
- 1/2 cup water
- 1 tbsp vegan butter
- 3 cloves of garlic minced
- 1 tbsp soy sauce
- 1/4 tsp ground black pepper
- 1/4 cup water
Instructions
- Slice the cabbage. Before starting, be aware that this recipe uses a quarter of a head of medium savoy cabbage (using more wouldn’t fit in most skillets). Start by slicing the quarter in half lengthwise.
- Rinse it and pat it dry. Rinse the cabbage wedges under cold water to remove any possible dirt. Drain them well and pat them dry with paper kitchen towels.
- Sauté until browned. Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add the cabbage wedges and sauté for 3-4 minutes or until golden brown.
- Flip and sauté the other side. Once one side is golden brown, flip the wedges and sauté for another 3-4 minutes until the other side is golden brown as well.
- Cover and cook until tender. Next, add 1/2 cup of water to the skillet and cover with a lid. Steam the cabbage for about 15 minutes or until tender. You can check the doneness by trying to pierce the cabbage with a thin knife.
- Sauté the garlic. Once the cabbage wedges are tender, push them back to a side of the pan. Add the vegan butter and wait until it melts. Once melted, add the minced garlic and sauté for about 2 minutes. Next, stir to toss the cabbage wedges with the sautéed garlic.
- Season with soy sauce. Add the soy sauce, ground black pepper, and 1/4 cup of water to the pan. Shake to toss the cabbage with the sauce.
- Sauté for a few more minutes. Cook uncovered for another 3-4 minutes, flipping the wedges once halfway through cooking to season the cabbage evenly.
- Enjoy! The cabbage is now ready. You can taste it and adjust the seasoning before serving. You can store this braised cabbage for up to 3 days in the refrigerator.
Notes
- Doubling the recipe. This recipe serves 2 persons as a side. If you want to double it, you will have to braise the cabbage in two batches as you won't be able to fit 4 wedges in one skillet.
- Adjust the amount of water. If the cabbage is not cooked after 15 minutes and no water remains, add 1/4 cup of water to the skillet. This will prevent the cabbage from burning.
Nutrition
Serving: 1 serving | Calories: 216 kcal | Carbohydrates: 9.9 g | Protein: 3.4 g | Fat: 19.8 g | Saturated Fat: 5.6 g | Sodium: 527 mg | Potassium: 328 mg | Fiber: 4.1 g | Sugar: 3 g | Calcium: 56 mg | Iron: 1 mg
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