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Sautéed Red Cabbage with Shallots & Hazelnuts

  • 15 m
  • 25 m
Julia Levy
“This pan-fried cabbage recipe gets tons of savory flavor from shallots and a delicious nutty crunch from hazelnuts. Serve this easy healthy side dish alongside roast chicken with gravy and mashed potatoes.”

Ingredients

    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon butter
    • 2 medium shallots, quartered
    • ½ medium head red cabbage, cored and diced (1-inch pieces)
    • ½ cup apple cider
    • ½ teaspoon salt
    • ½ teaspoon ground pepper
    • 1 teaspoon cider vinegar
    • ½ cup toasted hazelnuts, coarsely chopped
    • 2 teaspoons fresh thyme leaves

Directions

  • 1 Heat oil and butter in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add cabbage and cook, stirring occasionally, until softened, about 3 minutes. Add cider, salt and pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Serve topped with hazelnuts and thyme.
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