Sautéed Sweetheart Cabbage and Pecans

So many people think they don’t like cabbage because they’ve only ever eaten boiled-to-death leaves that have no texture or flavour left. This recipe will hopefully change the minds of even the most ardent cabbage haters because it’s packed with flavour and texture and it’s incredibly easy to make.

Post-Natal Superfood Profile: NUTS, BEANS & SEEDS
Some nuts, beans and seeds contain good levels of omega-3 which is an essential nutrient for your brain to function, especially when managing depression.

Once autumn rolls around I start to make this side dish to serve with roast pork or roasted chicken thighs. Sauté means to fry in a little fat then the water in the cabbage is released which steams the leaves and releases all its yummy flavours. No soggy here, just flavour.

Serves 2 Adults & 2 Kids
1 head of sweetheart cabbage
1 small apple
40g pecans
25g butter
1 tbsp apple cider vinegar
1/2 tsp salt
*optional: maple syrup to finish

  • Shred the cabbage, removing the hard core, then chop the pecans lengthways. Put the butter in a large pan with a lid then place the shredded cabbage on top. Grind over generously with salt and pour over the vinegar. Place the lid on and cook on a medium high heat for 4 minutes then stir.
  • Peel the apple and finely chop into batons. Turn the heat down to medium low, add the pecans and apple then cook for 15 minutes or keep warm until you’re ready to serve.
  • Optional: Drizzle over some maple syrup before serving if you prefer a sweeter dish.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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