Sautéed Cabbage with Carrots and Bell Peppers

Sautéed cabbage with carrots and bell peppers is a dish that is as yummy and healthy as it sounds. A much tastier option compared to some salads, and it comes with all the crunch too. There are many people who do not care about cabbage at all because they are convinced that it is a bland vegetable. I am here to say that you can tremendously enjoy cabbage if you eat that which is made well. That’s why I am sharing this recipe – a recipe which I have personally used severally to convert cabbage haters to cabbage lovers and then to cabbage-consumption-supporters (I’m not even kidding!)

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Serving Suggestions for Sautéed Cabbage

Sautéed cabbage goes perfectly well with starchy dishes, eggs, and meats prepared in any way (grilled, baked, stewed, fried, etc.) Consider serving it as follows. Links to the recipes for the other dishes are also included for you to check out.

• Sautéed cabbage with beef ribs stew and white rice.

• Sautéed cabbage with bread (a cabbage sandwich, I’d say).
• Sautéed cabbage with baked pork ribs and ugali.
• Sautéed cabbage with rice and beans.

• Sautéed cabbage with scrambled eggs and white rice.
• Sautéed cabbage with chicken stew and chapati.
• Find more serving ideas here.

Additional Tips and Instructions

1. By a ‘medium’ head of cabbage, I mean that which is the size of an average adult human head (huh?… just kidding). One which would weigh about 3 pounds.
2. Cut the head of cabbage in half through its core, not any other way because that would just complicate things. Keep the other half in the fridge and you can use it up to a week later.
3. You will need a chopping board and a sharp knife to chop the cabbage. Place the piece on the chopping board with the flat side down and slice it into fine pieces. Alternatively, hold the piece upright by the core and slice it from just under the core all the way down. Slice all around and discard the core once you get close to it.
4. If do not wish to use cooking oil, you can substitute it with butter in equal amounts. The butter will also add flavor to your cabbage. If using butter, sauté your onions in it for a much shorter time (about 15 seconds) so it does not burn. Add the vegetables in much sooner than you would when using regular cooking oil.
5. Keep the heat on high as you cook your cabbage but do not overcook it. Take it off the heat as soon as it is wilted and cooked down to preserve the crunchiness. Raw cabbage is spiky and takes up a lot of space but when cooked, it softens and packs down, and that should be your sign to take it off the heat.

Variations to the Recipe of Sautéed Cabbage

Cabbage can be prepared in many different ways indeed, and mine here is just one of them. Try out any of these variations to see what else you might fall in love with. Quick descriptions of the recipe changes are included to guide you.

• Add tomatoes to cabbage: For this recipe, you would add just one medium-sized tomato, preferably grated or blended for quick incorporation. Add the tomato after frying the onions (step 8 above), just before adding the main vegetables. Cook the tomato until most of its liquid evaporates and a thick paste forms. Then add the vegetables and follow the recipe to the end. Tomatoes will give the dish somewhat of a sour taste.
• Cook cabbage together with beef: This recipe starts with the preparation of ‘wet fried’ beef after which the cabbage is added towards the end. The recipe for this dish will be linked here.