Sautéed Cabbage

by Mar 11, 2017


It’s still winter in Montana, and for local produce, you need to get excited about cabbage.  Like all storage vegetables, cabbage keeps well for weeks, so next time you see even a big baby like this one (8 pounds!), bring it home.  (Thanks, LaVonne!)


Buying any produce direct from a farmer means you’ve got the freshest of fresh–no time wasted in the back of a truck, train, plane, or commercial refrigerator.  Fresh means less waste, because even if you cut into this cabbage and cook half today, the other half will remain good for stir fry, coleslaw, soup, or even another batch of sauté next week, or even the week after.  Store in the crisper drawer of your refrigerator.  Once you give it a cut, wrap with a damp towel or piece of that cool beeswax wrap, Bee’s Wrap.  (Thanks Joyce from Montana Honey Bee Company!)



My basket last Saturday–thank you Bozeman Winter Market! (cabbage at the bottom!)


No Recipe Required:  Winter Dinner of Sautéed Cabbage, Bone-in Pork Chops, and Applesauce

  • Cabbage
    Melt a couple tablespoons of butter in a wide pan, thinly slice the cabbage, and throw it in.   Toss and cook for a few minutes.  Sprinkle with salt and pepper.
  • Pork Chops
    Bone-in = best flavor.  Buy the best quality you can find (here in Bozeman that means John Smith Ranch or Amaltheia).  Always brine, even just 30 minutes (couple tablespoons salt and water, add pork chops).  Rippin’ hot cast iron pan to sear, then 400° F oven to finish (145° internal temp).
  • Applesauce:  homemade or Santa Cruz Organic


Thanks to Ina Garten for the original recipe for the “no recipe required” sautéed cabbage.

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