Cabbage Sauté

Portion Size: ½ cup Cabbage

Ingredients: Yields: 8 servings

Ingredients Notes: 
1 tablespoon olive oil
1 clove garlic, mincedWashed, peeled and minced.
1 teaspoon thyme
½ teaspoon ground black pepper 
1 tablespoon brown sugar
2 tablespoons apple cider vinegar
2 pounds  cabbageWashed, trimmed and chopped 


Steps:Directions: Critical Control Point /Quality Assurance
1Heat oil in a large skillet over medium heat, and cook and stir the garlic until the garlic is lightly browned, about 5 minutes.
2Stir in 1 cup water and increase heat to a full boil. Add thyme, black pepper, brown sugar and apple cider vinegar. Add cabbage.
3Cook, 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 foodFood 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). 

Jacqueline Larson M.S., R.D.N. and Associates