Eat Without

Panned Cabbage

Source: Creative Vegetable Cookery North Dakota State University Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

A quick, delicious, cruciferous delight. Try this recipe with green or purple cabbage, or a mixture of the two.

Makes
4 servings

Ingredients

  • 1 1/2 teaspoons butter (or margarine)
  • 1 cup cabbage, finely shredded
  • 1/8 teaspoon salt
  • black pepper (to taste)
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Directions

  1. Wash hands with soap and water.
  2. Melt butter or margarine in a heavy saucepan or skillet.
  3. Add cabbage and sprinkle with salt and pepper. Add water.
  4. Cover pan with a tight-fitting lid to hold in steam.
  5. Cook over low heat until cabbage is tender (6 to 8 minutes), stirring occasionally to prevent sticking.
  6. Add lemon juice and serve.

Notes

Learn more about: Cabbage Lemons

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.