Make This Delicious Caramelized Cabbage the Focus of Your St. Patrick’s Day Celebration

If you are not a lover of cabbage, you will become a boisterous believer after you try this simple preparation that creates a tender, golden brown, naturally sweet dish. But hurry! St. Patrick’s Day on March 17th would be the ideal time to get a taste of the “Luck O’ the Irish.” But any time of the year, it’s a standout. Any time I serve Caramelized Cabbage, my guests ask, “What is this? It’s delicious!” They practically fall out of their seats when I reveal, “It’s sautéed cabbage.”

Sautéd Caramelized Cabbage

Ingredients:
1 Head of Cabbage, preferably Savoy or another mild flavored cabbage
2 Tbsp Canola Oil (or more, as needed)
1 Diced Red Bell Pepper for color, if desired
Salt and Freshly Ground Pepper, to taste

Instructions:
Remove the core of the cabbage head, then roughly chop it. There is no need to cut it into strips, or make this a time-consuming task. The cabbage leaves will separate while cooking. Dice the red pepper.

On medium-high eat, add the oil to a large frying pan. Once the oil is hot, add the cabbage chunks. To caramelize any vegetable, and bring out their natural sweetness, the heat must be high enough so that the water that seeps from the cabbage immediately evaporates.

Sauté until golden brown.

Caramelized Cabbage Soup

Once caramelized, this cabbage can be used as a side dish, main dish, or in a soup. Simply add it to heated broth. If other vegetables are desired, add them to your pan and sauté them together. Traditional vegetables for cabbage soup would be carrots, onions, celery, garlic and/or potatoes. For St Paddy’s Day, add slices of corned beef.

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