Cabbage is one of those under-rated ingredients. It is available year-round, is low-carb and can be delicious in a saute or salad. This recipe is one that I prepare often and one that my family really enjoys. It is a simple recipe that started out as a mistake…
Before one of the holidays, I had purchased quite a bit of produce. I turned on my extra refrigerator and stored my overflow vegetables in that refrigerator, not realizing that the refrigerator temperature setting had been set to maximum.
When I went to retrieve the cabbage from the refrigerator, I realized that the cabbage had frozen. It was no longer suitable for salad, so I tried to think of another use for the frozen cabbage. I had a batch of onions that had just been sauteed, so I used some of the onions as starter. I then added the frozen cabbage to the saute pan with garlic, salt and pepper.
My kids came downstairs and tried the cabbage. They loved it!
I have since prepared this dish in so many different ways.
I have used green cabbage, red cabbage or a mixture of both. I have mixed the cabbage with pasta, with kasha or as a topping for a warm salad.
This is a versatile side dish and also looks beautiful as an appetizer accompaniment.
1-2 onions or shallots
4 cloves of garlic, minced or granulated garlic
one head of cabbage, red, green or mixed, shredded
Saute onions and/or shallots garlic in oil, just until starting to brown. Add garlic and shredded cabbage and saute on medium-high heat, just until wilted. Once wilted, add salt and pepper to taste. Reduce heat to medium and saute until soft and flavorful.
This is delicious by itself as a low-carb side dish or can be tossed with pasta, rice, farro or kasha. It is best served warm.
It is also delicious served atop a fresh bed or lettuce as a warm salad topped with nuts.