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Sauteed Green Cabbage

September 27, 2010

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!

2 Comments leave one →
  1. Jessie permalink
    September 27, 2010 9:47 pm

    Ashley, I love your recipes that highlight the veggies so well! Sauteed green cabbage is so good — I don’t know if I’ve ever made it at home, though! I love that it’s so cheap and versatile. I’ve been using it some for fish tacos and combining the cabbage with softer greens for simple salads. Have a delicious dinner! By the way: do you and Kyle go through as much EVOO as we do?!

  2. Jessica Lupinacci permalink
    October 26, 2011 2:57 am

    When I first started making this, Austin looked at me like I was crazy!! 15 minutes later, he started noticing how good our apartment smelled and he was so excited to taste it once it was ready. Thanks for this easy, inexpensive recipe!!
    ❤ you! Jessica

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