Sauteed Green Cabbage
Another Family Favorite! (Yes, I did make two different vegetables for dinner tonight. Can’t get away from them!)
1 head of cabbage
1-2 T. olive oil
salt & pepper
Slice cabbage head so that it is shredded like coleslaw. Make sure the shreds are evenly sized. The thinner they are the quicker they will cook, but too thin is possible.
Heat olive oil in skillet, when hot add cabbage. The cabbage will shrink significantly while it cooks. I use a 12-inch skillet and put an entire head of cabbage into it. It’s a little overwhelming for the first 10-15 minutes, but once it cooks down, it’s fine.
Saute for 30 minutes to an hour (depending on how big the cabbage head is, and how thinnly you slice it). Stirring occassionally. Adding salt & pepper form time to time (more salt than pepper). Once cabbage is fully wilted, start letting it burn a little bit. The best taste comes from the browning!