INA GARTEN STUFFED CABBAGE RECIPE RECIPES

Name: Sauteed Cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 small head white cabbage, including outer green leaves (2 1/2 pounds); 2 tablespoons unsalted butter; 1 1/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper

SAUTEED CABBAGE RECIPE | INA GARTEN | FOOD NETWORK

Sauteed Cabbage Recipe | Ina Garten | Food Network image

For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network Ã all you need is shredded cabbage and a little butter.

Provided by Ina Garten

Categories side-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Nutrition Facts : Calories 43 calorie, FatContent 4 grams, SaturatedFatContent 2 grams, CholesterolContent 10 milligrams, SodiumContent 287 milligrams, CarbohydrateContent 2 grams, FiberContent 1 grams, ProteinContent 1 grams, SugarContent 1 grams

TABBOULEH RECIPE | INA GARTEN | FOOD NETWORK

Tabbouleh Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 31 minutes

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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Reviews 4.2
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Reviews 4.3
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Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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