Sautéed Cabbage

Sautéed Cabbage

       

so...I had used a big, beautiful head of cabbage brought to me fresh from a friend's garden, to make some delicious cabbage rolls (see previous post)...but, I only used the large outer leaves.  What to do with the rest of the head of blanched cabbage???

 

I started with a little flax oil (you could use olive oil) in my pan, warmed it up, chopped up the cabbage and got busy chopping and adding what ever else I had on hand (see suggestions below). Toss it well with your hands.  Then I sautéed it until tender and starting to brown up (about 5-8 minutes) and stirred it every 30 seconds or so.  When done, I added a bit of lemon oil (Tastefully Simple or Wegmans) and seasoned to taste. PS: the above picture is BEFORE I sautéed it.

 

Suggested Additions:                            

cabbage of course!*

onion (red*, yellow, white)

green peppers                                

red or yellow peppers*                              

leeks or green onion                               

mushrooms 

rapini (or broccoli rabe)*                             

spinach 

garlic* 

carrot shavings*

Flax seeds*

Kale or other dark greens

Suggested Seasonings:

course sea salt*

black pepper*

cilantro*

oregano

chives

Parsley

Basil

lemon juice

lemon or lime zest

 

*these are the things I used (shown in picture)

 

went nicely with the cabbage rolls as a side dish...