Sautéed cabbage

Name: Sautéed cabbage
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Rwanda
Ingredients: 700 g trimmed shredded white or tender green cabbage; 150 g carrot matchsticks; 120 g sliced onion; 25 ml neutral vegetable oil; 50 ml water only if needed; 3 g salt, adjusted; 1/4 teaspoon pepper

🥬 Cabbage, carrot and onion gently sautéed for four vegetable sides, tender with slight bite.

Ingredients

700 g trimmed shredded white or tender green cabbage
150 g carrot matchsticks
120 g sliced onion
25 ml neutral vegetable oil
50 ml water only if needed
3 g salt, adjusted
1/4 teaspoon pepper

Preparation

Remove damaged leaves and tough core. Wash, drain and weigh 700 g edible cabbage; shred evenly.

Wash and peel carrots, cut thin matchsticks, and slice onion. Keep separate.

Heat 25 ml oil in a wide pan; soften onion five minutes without dark browning.

Add carrot and stir three minutes to begin softening.

Add cabbage in two batches with part of salt, turning gently to coat.

Cover three minutes, uncover and cook eight to ten minutes over medium-low heat, stirring. Add water only if drying before tender.

Taste a cooled strip: cooked but slightly firm. Evaporate excess liquid, pepper and adjust salt.

Serve four hot sides. Cool leftovers promptly, refrigerate and use within two days after thorough reheating.