This sauteed cabbage recipe cooks thin green cabbage ribbons until tender with browned edges. Original Dust and a little butter go in near the end, followed by a small splash of cider vinegar.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 small green cabbage, about 1 1/2 pounds (680 g), outer damaged leaves removed
1 tablespoon (15 ml) olive oil
1 tablespoon (15 g) unsalted butter
1 level teaspoon (5 ml) Original Desert Dust
1 teaspoon (5 ml) apple cider vinegar
2 tablespoons (30 ml) water, only if needed
Directions
Slice evenly. Quarter the cabbage, remove the firm core and cut the leaves into roughly 1/4-inch ribbons. Wash and drain well, then dry excess surface water so the pan does not immediately fill with steam.
Start in a wide pan. Heat oil in a wide 12-inch skillet over medium-high heat. Add half the cabbage and toss for 2–3 minutes to wilt slightly. Add the rest as space opens up.
Let some edges brown. Cook for 10–14 minutes, tossing every couple of minutes rather than constantly. Reduce to medium if the pan gets too hot. If the cabbage catches before softening, add the measured water a tablespoon at a time.
Add butter and Dust. When the cabbage is tender with some golden edges, lower the heat. Add butter and Original Dust and toss for 1–2 minutes, coating the ribbons without letting the seasoning burn.
Finish with vinegar. Turn off the heat and stir in cider vinegar. Taste and serve warm. The finished cabbage should be soft enough to bite easily while keeping a little structure.
Yield: 4 side servings.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
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Firm green cabbage suits this method. Savoy cabbage wilts faster, while red cabbage has a different texture and can need longer; neither is an exact timing swap.
HOW THIN SHOULD I CUT IT?
Aim for ribbons around 1/4 inch wide. Very thick wedges cook unevenly in a skillet, while paper-thin shreds can soften before they have a chance to brown.
WHY IS MY CABBAGE WATERY?
Wet leaves and a crowded small pan encourage steaming. Drain and dry after washing, use a wide pan and allow the first half to wilt before adding the rest.
SHOULD I STIR ALL THE TIME?
No. Give parts of the cabbage brief contact with the hot pan to color, then toss so they do not burn. Adjust the heat based on the pan rather than following the clock alone.
CAN I SKIP THE BUTTER?
Replace it with another teaspoon or two of olive oil if preferred. Add the Dust on low heat as directed so it coats the cabbage gently.
WHY ADD VINEGAR AT THE END?
A small splash brightens the cooked cabbage without making it taste pickled. Add the measured amount first, then taste before deciding whether you want more.
HOW DO I KEEP LEFTOVERS?
Refrigerate in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or colder and use within 3–4 days. Reheat leftovers to 165°F (74°C). Reheat in a skillet with a small splash of water; the cabbage will be softer the second time.
This pork loin roast recipe uses a boneless center-cut loin and a light Original Dust finish near the end of roasting. A thermometer and a proper rest help protect this lean cut from overcooking.
This smoked turkey breast uses a small boneless breast roast at a steady smoker temperature. Start with an unbrined roast, add Original Dust partway through and cook by the center temperature rather than time alone.
