Some dishes surprise you with their simplicity and depth of flavor.
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This Savory Sautéed Savoy Cabbage with Roasted Garlic, Chili, and Almonds is a quick and satisfying side dish that turns humble ingredients into something special. The tender cabbage soaks up the richness of stock and garlic flavour. The toasted almonds provide the perfect crunch, and a kick of chili keeps things interesting. It’s the kind of dish that makes an ordinary meal feel just a little more elevated.
Why You’ll Love It:
- Hearty Yet Light: The balance of tender cabbage, crunchy almonds, and garlic flavour makes this dish both comforting and vibrant.
- Quick & Easy: Ready in under 30 minutes, this is the perfect weeknight side.
- Nutritious & Wholesome: With the added benefits of cabbage’s fiber, and almonds’ healthy fats, this dish is as nourishing as it is delicious.
Ingredients:
- 1/3 cup toasted and sliced almonds
- 1 medium Savoy cabbage, cored and sliced into thin ribbons
- 1 tsp garlic granules
- 1/2 tsp red chili flakes (adjust to taste)
- 1/3 cup vegetable stock
- 1 to 2 tablespoons of butter
- Salt and black pepper to taste
Prepping & Cooking Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Instructions:
1 Toast the Almonds:
Heat a dry skillet over medium heat. Add the sliced almonds and toast for 2-3 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.
2 Sauté the Cabbage:
Heat 2 tbsp of butter a large skillet over medium heat.
Add the garlic granules and chili flakes, stirring for 30 seconds until fragrant.
Toss in the sliced Savoy cabbage, season with salt and black pepper, and sauté for 5 minutes, stirring frequently.
Pour in your veg stock and cover the skillet. Let the cabbage steam for another 5 minutes until tender but still vibrant.
3 Finishing Touches:
Stir in the toasted almonds, tossing everything together.
Taste and adjust seasoning, then serve immediately.
Pro Tips:
- Extra Crunch: Want more texture? Add a handful of crispy breadcrumbs or fried shallots on top.
- Boost the Flavor: A splash of soy sauce or tamari can enhance the umami depth even further.
- Make It a Meal: Toss this cabbage with cooked grains like quinoa or farro for a hearty vegetarian dish.
FAQs:
Can I modify this recipe for different dietary needs?
Absolutely!
For a vegan or dairy-free version, replace the butter with olive oil or a vegan butter substitute. The vegetable stock is already plant-based, and you can swap almonds with seeds like pumpkin or sunflower if you have a nut allergy. Feel free to adjust the level of chili flakes to suit your heat preference.
What’s the best way to store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the dish on the stovetop over low-medium heat to help maintain the cabbage’s texture and the almonds’ crunch. Adding a splash of vegetable stock during reheating can help refresh the flavors.
Super Easy Sauteed Savoy Cabbage Side
Ingredients
For the Sautéed Cabbage:
- 1 medium Savoy cabbage, cored and sliced into thin ribbons
- 1 tsp garlic granules 1tsp
- 2 tbsp olive oil
- 1/2 tsp red chili flakes (adjust to taste)
- 1/3 cup vegetable stock
- 1/3 cup almonds toasted and sliced
- salt and black pepper to taste
- 1 tbsp lemon juice (for brightness, optional)
Instructions
- Toast the Almonds: Heat a dry skillet over medium heat. Add the sliced almonds and toast for 2-3 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.
- Sauté the Cabbage:Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the garlic granules and chili flakes, stirring for 30 seconds until fragrant.Toss in the sliced Savoy cabbage, season with salt and black pepper, and sauté for 5 minutes, stirring frequently. Pour in your veg stock and cover the skillet. Let the cabbage steam for another 5 minutes until tender but still vibrant.
- Finishing Touches: Stir in the toasted almonds, tossing everything together.Taste and adjust seasoning, then serve immediately.
