Sautéed cabbage in a pan

The history and origin of sautéed cabbage

Sautéed cabbage is a simple and nutritious dish with roots in the home cooking of many Latin American countries. Its origin dates back to the influence of European cooking techniques combined with local ingredients, adapting over time according to the products available in each region. In different Latin American countries, this dish may have various names: in Mexico and Central America, it is generally known as "repollo salteado" or "repollo al sartén" (sautéed cabbage or pan-fried cabbage), while in countries like Argentina and Chile it is usually simply called "repollo salteado". In some areas, it is accompanied or mixed with other fresh vegetables, giving rise to regional variations that enrich its flavor and presentation.

This dish is highly appreciated for its simplicity and for being a healthy option, perfect to accompany meats, rice, or as a light main course. The sautéing technique helps to preserve the nutrients and the characteristic flavor of the cabbage, giving it a crunchy texture and a delicious aroma.

How to prepare pan-sautéed cabbage

To prepare delicious pan-sautéed cabbage, begin by heating the vegetable oil in a large skillet approximately 20 minutes before serving time. This will allow it to be well heated and ready to cook the ingredients.

Add the cabbage, celery, green bell pepper, and onion, cut to your liking, and cook over medium to low heat for approximately 15 minutes. It is important to stir frequently so the ingredients cook evenly and do not stick to the pan.

Cover the skillet for the last 5 minutes of cooking so the vegetables soften without losing their texture. Do not forget to stir once or twice during this time to prevent them from burning or sticking.

Finally, season with salt and pepper to taste and serve immediately to enjoy the freshness and flavor of the sautéed cabbage at its best.