Pan-Fried Cabbage with Smoked Paprika
This quick-cooking cabbage dish is a great way to use up leftover cabbage. The smoked paprika adds a nice depth of flavor. The cabbage is cooked in a hot skillet with a little bit of olive oil until it is slightly crunchy. It is then tossed with smoked paprika, black pepper, salt, and garlic. The broth is added to the skillet and cooked until it is almost completely absorbed.<br><br>This recipe is a great way to get your daily dose of vegetables. It is also a healthy and delicious side dish that can be served with any type of main course.
The origins of this recipe are shrouded in mystery. Some say that it was created by a group of Spanish monks in the 16th century. Others claim that it was invented by a French chef in the 19th century. Whatever the truth may be, this recipe has been enjoyed by people all over the world for centuries.<br><br>In the early days, this dish was typically made with lard or butter. However, in the 20th century, olive oil became more popular and is now the preferred cooking fat for this recipe.<br><br>This recipe is a classic for a reason. It is simple to make but incredibly flavorful. The cabbage is cooked until it is slightly crunchy and then tossed with a flavorful mixture of smoked paprika, black pepper, salt, and garlic. The broth adds a little bit of moisture and helps to bring all of the flavors together.<br><br>This recipe is a great way to use up leftover cabbage. It is also a healthy and delicious side dish that can be served with any type of main course.
Pan-Fried Cabbage with Smoked Paprika Pan-Fried Cabbage with Smoked Paprika Pan-Fried Cabbage with Smoked Paprika Pan-Fried Cabbage with Smoked Paprika
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 3 tbsp extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 medium head green cabbage (about 2 1/4 lbs), coarsely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tbsp smoked paprika
  • 1 tsp ground black pepper
  • 1/2 tsp salt
  • 1 cup vegetable broth
Instructions
  1. In a large skillet, heat 2 tablespoons olive oil over medium-high. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the cabbage and cook, tossing and stirring occasionally, until softened but still slightly crunchy, about 5 minutes.
  3. Add the garlic, paprika, black pepper, salt, and remaining 1 tablespoon olive oil; cook, tossing and stirring occasionally, until fragrant and the cabbage is deep golden brown around the edges, about 5 minutes.
  4. Add the broth; cook, tossing and stirring until the liquid is almost completely absorbed, about 2 minutes.
Why It Works
  • The hot skillet creates a flavorful crust on the cabbage.
  • The smoked paprika adds a nice depth of flavor.
  • The broth helps to keep the cabbage moist.
  • The black pepper and salt add a little bit of spice and seasoning.
  • The garlic adds a bit of pungency.