Cabbage Sauté
Portion Size: ½ cup Cabbage
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 tablespoon olive oil | |
| 1 clove garlic, minced | Washed, peeled and minced. |
| 1 teaspoon thyme | |
| ½ teaspoon ground black pepper | |
| 1 tablespoon brown sugar | |
| 2 tablespoons apple cider vinegar | |
| 2 pounds cabbage | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large skillet over medium heat, and cook and stir the garlic until the garlic is lightly browned, about 5 minutes. | |
| 2 | Stir in 1 cup water and increase heat to a full boil. Add thyme, black pepper, brown sugar and apple cider vinegar. Add cabbage. | |
| 3 | Cook, stirring often, until water is reduced and cabbage is tender , about 15 minutes. | Cook until internal temperature reaches 135°F. |
Variations: Cabbage can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor.
Cabbage in Oyster Sauce with Garlic: Stir fry Cabbage with 1 teaspoon sesame oil until tender crisp. Add ½ teaspoon garlic powder, 1 tablespoon soy sauce, 3 tablespoons Oyster sauce, ¼ teaspoon sugar, 2 tablespoons rice vinegar. Top with ½ teaspoon sesame seeds.
Cabbage and Apples Stir Fry: Stir fry 1 large apple and ½ cup chopped white onion in olive oil. Remove and stir fry Cabbage in olive oil. Add apple with onion, ¼ teaspoon black pepper, 1 clove garlic minced, ½ cup chicken broth, 1 teaspoon sugar and 1 tablespoon lemon juice.
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used. Cold holding at 41°F or colder or using time alone (less than four hours).
