Repolho-branco refogado

Ingredientes

• 1/4 medium head of savoy cabbage
• 2 tbsp olive oil
• 1/2 cup water
• 1 tbsp vegan butter
• 3 cloves of garlic (minced)
• 1 tbsp soy sauce
• 1/4 tsp ground black pepper
• 1/4 cup water

Modo de preparo

1. 1

   Slice the cabbage. Before starting, be aware that this recipe uses a quarter of a head of medium savoy cabbage (using more wouldn’t fit in most skillets). Start by slicing the quarter in half lengthwise.

2. 2

   Rinse it and pat it dry. Rinse the cabbage wedges under cold water to remove any possible dirt. Drain them well and pat them dry with paper kitchen towels.

3. 3

   Sauté until browned. Heat the olive oil in a large non-stick skillet over medium heat. Once hot, add the cabbage wedges and sauté for 3-4 minutes or until golden brown.

4. 4

   Flip and sauté the other side. Once one side is golden brown, flip the wedges and sauté for another 3-4 minutes until the other side is golden brown as well.

5. 5

   Cover and cook until tender. Next, add 1/2 cup of water to the skillet and cover with a lid. Steam the cabbage for about 15 minutes or until tender. You can check the doneness by trying to pierce the cabbage with a thin knife.

6. 6

   Sauté the garlic. Once the cabbage wedges are tender, push them back to a side of the pan. Add the vegan butter and wait until it melts. Once melted, add the minced garlic and sauté for about 2 minutes. Next, stir to toss the cabbage wedges with the sautéed garlic.

7. 7

   Season with soy sauce. Add the soy sauce, ground black pepper, and 1/4 cup of water to the pan. Shake to toss the cabbage with the sauce.

8. 8

   Sauté for a few more minutes. Cook uncovered for another 3-4 minutes, flipping the wedges once halfway through cooking to season the cabbage evenly.

9. 9

   Enjoy! The cabbage is now ready. You can taste it and adjust the seasoning before serving. You can store this braised cabbage for up to 3 days in the refrigerator.