Looking through my recipes, I came across one which I have been meaning to make for a while.

It is courtesy, once again, of Ina Garten. She writes that Martha Stewart had given her the recipe and she loved it!

Well, if it is good enough for them, it must be good enough for me! And it most certainly was!

Delicious!

I experimented with it for my Christmas dinner this year. I didn’t photograph it, not knowing if everyone would love it.

It turned out that none of it was left! I didn’t even get a chance to taste it.

The browning of the cabbage gives it that sweet and wonderful caramelization. As Ina Garten writes, “it is so delicious you can’t stop eating it”.

So I am making the recipe again, not only so I could enjoy it, but to share it with all of you!

Ingredients for the Sauteed Cabbage

1 small head of cabbage
2 tbsp. unsalted butter
1 1/2 tsp. kosher salt
1/2 tsp. pepper

Cut the cabbage in half and, with the cut side down, slice as thinly as possible around the core, as though you were making coleslaw.

Discard the core.

Melt the butter in a large saute pan or heavy bottomed pot over medium heat.

Add the cabbage, kosher salt and pepper and saute for 10-15 minutes. (Setting your timer will help).

Stir occasionally, until the cabbage is tender and begins to brown. 

Finish with another sprinkling of kosher salt.

Serve hot.

It’s that simple!