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Old 08-29-2016, 09:47 PM   #1
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Sauteeing cabbage

I watched a bunch of youtube videos showing how to do a basic cabbage sauté, and most of them suggested using medium heat. When I tried it, my green cabbage turned brown within a few minutes. Could it be the crappy electric burners that I'm using that get too hot on medium heat, or is it normal for cabbage to turn brown that quickly?

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Old 08-29-2016, 10:00 PM   #2
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Sounds like the burner's too hot.

When I make cabbage, I usually start out sauteing it. But after a few minutes, I add a little liquid to the pan, turn down the heat, and pop a lid on, so the cabbage gets cooked through.
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Old 08-29-2016, 10:03 PM   #3
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Sounds like the burner's too hot.

When I make cabbage, I usually start out sauteing it. But after a few minutes, I add a little liquid to the pan, turn down the heat, and pop a lid on, so the cabbage gets cooked through.
Yep, just as I suspected! I'll start on lower heat next time and try your method. Do you normally use butter or oil when you start out sauteing it?
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Old 08-29-2016, 10:07 PM   #4
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Yep, just as I suspected! I'll start on lower heat next time and try your method. Do you normally use butter or oil when you start out sauteing it?
If I have it on hand, I love bacon fat for something like this. I fry up bacon in the pan and once it's nice and crispy, remove it from the pan, leaving the fat behind. And that's what I saute the cabbage in. When it's cooked through, I then take the bacon I fried earlier, crumble it, and add it back to the cabbage. It adds a bit of crunch.

Butter is my second choice, though.
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Old 08-30-2016, 10:41 AM   #5
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Yep, just as I suspected! I'll start on lower heat next time and try your method. Do you normally use butter or oil when you start out sauteing it?
Butter and bacon fat... the best of both.
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Old 08-30-2016, 11:52 AM   #6
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Originally Posted by Steve Kroll View Post
If I have it on hand, I love bacon fat for something like this. I fry up bacon in the pan and once it's nice and crispy, remove it from the pan, leaving the fat behind. And that's what I saute the cabbage in. When it's cooked through, I then take the bacon I fried earlier, crumble it, and add it back to the cabbage. It adds a bit of crunch.

Butter is my second choice, though.
I used butter mixed with a little refined coconut oil. It tasted great, but I would like to try it again without burning the cabbage
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Old 08-30-2016, 03:31 PM   #7
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Butter, lots of salt, and white wine to steam it covered. Love to also add caraway seeds and/or dill weed.
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Old 08-30-2016, 03:44 PM   #8
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Butter, lots of salt, and white wine to steam it covered. Love to also add caraway seeds and/or dill weed.

Yum, I love dill and caraway seeds! How long do you usually steam it?


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Old 08-30-2016, 05:08 PM   #9
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Yum, I love dill and caraway seeds! How long do you usually steam it?


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Depends on how tender you like it. As I recall this was steamed around 20min a few nights ago. I also included sliced white onion.

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Old 08-30-2016, 06:12 PM   #10
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I'll also cast a vote for bacon fat.

As Kayelle noted the timing is all about how tender you like it.

I like mine a bit on the crisp side so I'd opt of a shorter time then someone who wants a softer cabbage.

I also like a few burned/caramelized bits so I'd most likely use a higher temperature to start. Stir constantly and then lower the heat to finish to the desired texture.

I've found that the higher the heat you use the more you need to pay attention to the pot/pan while it's at said higher heat.

I use bacon fat when I have it and almost always do but I'll also toss in some butter in addition.
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