Sauteed Red and Green Cabbage

I had ½ head of both green and red cabbage left over from halving the recipe for coleslaw. I noticed this recipe on the opposite page and decided to give it a try. I really like sautéed red cabbage and this recipe seemed simple enough.

I will warn you that from start to finish, the recipe takes about 1 hour even though the recipe says sauté for 3-4 minutes, add chicken stock, sauté for another 4-5 and then cook over low until cooked, but not mushy. Since there is no approximate time, you might think it would only take a few more minutes, but my cabbage took another 20-30 minutes to fully cook.

I tasted the cabbage as I went along and there wasn’t much taste at all. Even after seasoning with salt and pepper near the end there was still little taste. Once I added the roasted pistachios, the entire dish was transformed. Even in spoonfuls that didn’t have any pistachios, there was a salted, nutty, delicious taste. Whatever you do, DO NOT leave the pistachios out of this recipe!

I have since made this recipe in full portion because it was so good and pretty simple. If you are looking to cut a little time off the recipe in the order Chef Keller states, you can probably wait until went you are sautéing the cabbage over low to roast the pistachios.