Sauteed Cabbage

This is one of my favorite vegetable dishes. Sauteed cabbage is quick, simple and in about 10 minutes you can enjoy this with any chicken, fish or meat dish of your liking.

There are several varieties of cabbage at your local market. From traditional green and red cabbage, to Chinese cabbage such as Napa or Savoy; each lend amazing flavor for a scrumptious meal.

From a health benefit, cabbage is very low in Saturated Fat and Cholesterol....an excellent source of vitamin C as well as protein.

Sauteed Cabbage

1 small head green cabbage
1/2 small sweet onion or 6 green onions
1 tbs olive oil
1 tbs butter
Salt & Pepper

Cut cabbage in half, remove bad leaves,
cut each half down the middle of the core.
Remove core by cutting along outer
edge of core, repeat for each piece.

Slice each piece as thin as possible,
like you would for cole slaw. Slice
onion thin.

Use a large saute pan, place on stove top,
set to medium-high, add olive oil. When oil
begins to ripple, add butter, give a stir, add
onions. Season with salt & pepper. Cook 2 minutes.

Add all the cabbage, saute for 8-10 minutes,
stirring occasionally until cabbage begins to brown.

Season to taste with salt & pepper. Serve immediately.

Variations:

Napa Cabbage or Savoy Cabbage have a milder flavor
and work well with this recipe.

Splash a little red wine vinegar half way through cooking
time, the tang of the vinegar is rather tasty.

Add 1 clove of minced garlic with the onions.

Cook without any onions, excellent as well.

Cook's Note: If you prefer larger pieces of cabbage, cut into 1 inch cubes, add about 5 minutes to cooking time and continue to stir often. Adding additional liquid such as more butter or olive oil, place lid on pan this will cook the cabbage faster.

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