Sautéed Cabbage w/ Sour Cream

Cabbage + Sour Cream + Pasture Butter = pure deliciousness!  

This dish is a childhood favorite of mine and I love it even more as an adult.  It's only 4 ingredients and so easy to make.  I hope you enjoy it as much as my family does.

Sautéed Cabbage w/ Sour Cream

Equipment: Cutting Board, Knife, Large Sauté Pan/Skillet w/ Lid, Wooden Spoon/Spatula

·      1 head cabbage – any variety, cored and finely shredded

·      3 tablespoons pasture butter (See Resources)

·      ½ cup homemade or organic sour cream

·      ½ teaspoon Celtic sea salt (See Resources)

1.    Wash and prep the cabbage - quarter, remove the core, and finely shred/chop the cabbage.  If using Napa cabbage, remove the tougher, white bottom, then finely shred/julienne. 

2.   Melt butter in sauté pan over medium heat.  Once butter is melted, add shredded cabbage.  Cook over medium-high heat for about 8 minutes, stirring occasionally.  Stir to make sure no cabbage is sticking to the pan, then COVER with lid for about 2 minutes.   

3.   Remove from heat, add sour cream, season with salt and stir to combine.

4.   Serve immediately. 

Yield: Makes about 2-3 cups cooked.


This post is part of Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free, and Allergy-Free Wednesdays Blog Hop @ Gluten-Free Pantry, These Chicks Cooked Recipe Swap @ This Chick Cooks, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys, Hearth and Soul Hop @ Premeditated Leftovers, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ GNOWFGLINS, Pennywise Platter Thursday @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health.