Sautéed Cabbage


Makes about 2.3 liters (2 1/2 quarts) to serve a crew

473 ml (2 cups) canola oil
3.4 liters (4 quarts) medium-diced cabbage, blanched and drained on paper towels
30 ml (2 tablespoons) kosher salt
15 ml (1 tablespoon) granulated sugar
10 ml (2 teaspoons) ground black pepper
118 ml (1/2 cup) vinegar of choice
30 ml (2 tablespoons) minced herbs of choice (chives, parsley, tarragon, cilantro)


1.  Heat canola oil in a large Dutch oven or other pan over high heat.

2.  When the oil is smoking, add the cabbage and stir until slightly browned and translucent.

3.  Add the salt, sugar, pepper, and vinegar. Let vinegar reduce to a glaze over the cabbage.

4. Add minced herbs and serve.