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    April 16, 2018

    Sautéed Purple Cabbage with Fresh Coriander

    Sautéed Purple Cabbage with Fresh Coriander

    Delicious sautéed purple cabbage with fresh coriander


    What I love most about this dish is that it's downright beautiful. Pantone has established that purple, and all its tonalities, are the food color for 2018 and I concur wholeheartedly. There are so many wonderful purple foods from purple cabbage to beets to eggplant and each one is gorgeous, delicious and rich in nutrients.

    purple cabbage for Sautéed purple cabbage with fresh coriander

    Purple cabbage is one of the mainstays in my winter garden so I’m always happy to come up with new ways to prepare it. This is a great new way to use our abundance of cabbage!

    purple cabbage for Sautéed purple cabbage with fresh coriander


    Sautéed purple cabbage with fresh coriander is great because it can be prepared in just 15 minutes. Here’s how:

    Sautéed Purple Cabbage with Fresh Coriander

    Ingredients:
    425 g purple cabbage, cored, halved and thinly sliced

    125 g purple onions, minced
    2 tablespoons extra-virgin olive oil
    2 abundant handfuls of fresh coriander leaves.

    Procedure:
    Sauté the onion in the olive oil until tender and translucent.
    Add the cabbage and sauté until tender crisp.
    If the purple cabbage gets too dry while you're sautéing then add a few tablespoons of water as needed.
    Toss in all the coriander leaves, setting aside a few to use as a garnish.
    Sauté the cabbage and coriander just until the coriander begins to wilt.
    Serve the sautéed purple cabbage with fresh coriander alongside almost any main course dish or on its own.
    Choose a serving dish that will bring out the beautiful colors of the purple cabbage, like these.

    Delicious sautéed purple cabbage and fresh coriander

    Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.

    Delicious sautéed purple cabbage and fresh coriander

    Sautéed Purple Cabbage with Fresh Coriander

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    What I love most about this dish is that it's downright beautiful. Pantone has established that purple and all its tonalities, are the food color for 2018 and I concur wholeheartedly. There are so many wonderful purple foods from purple cabbage to beets to eggplant and each one is gorgeous, delicious and rich in nutrients. Purple cabbage is one of the mainstays in my winter garden and I’m always happy to come up with new ways to prepare it. Sautéed purple cabbage with fresh coriander is especially fabulous because it can be prepared in just 15 minutes.
    Course: Side Dish
    Cuisine: Italian
    Servings: 6

    Ingredients 
    Metric - U.S. Customary

    • 425 g purple cabbage cored halved and thinly sliced
    • 125 g purple onions minced
    • 2 tablespoons extra-virgin olive oil
    • 2 abundant handfuls of fresh coriander leaves.

    Instructions

    • Sauté the onion in the olive oil until tender and translucent.
    • Add the cabbage and sauté until tender crisp.
    • If the purple cabbage gets too dry while you're sautéing then add a few tablespoons of water as needed.
    • Toss in all the coriander leaves, setting aside a few to use as a garnish.
    • Sauté the cabbage and coriander just until the coriander begins to wilt.
    • Serve the sautéed purple cabbage with fresh coriander alongside almost any main course dish or just on its own. 

    Nutrition

    Serving: 85g | Calories: 430kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Sodium: 122mg | Potassium: 1215mg | Fiber: 11g | Sugar: 21g | Vitamin A: 5015IU | Vitamin C: 252.6mg | Calcium: 220mg | Iron: 3.7mg
    Tried this recipe?Let us know how it was!

    Full disclosure: I make a small commission for purchases made through links on my blog. Prices are identical to those on the Amazon website, but purchasing through my link helps support my work in bringing you great recipes and culinary information!

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    Reader Interactions

    Comments

    1. Maurizio says

      April 16, 2018 at 3:52 pm

      Very well presented and explained.

      Reply
      • Wendy says

        April 17, 2018 at 6:33 am

        Thank you! I hope you enjoy this delicious dish!

        Reply

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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