- Yield: 6 servings
Sautéed Cabbage
Key Points
- For the best buy, choose a cabbage that feels heavy with leaves that are crisp with no brown spots.
- To prepare savoy cabbage, remove outer leaves and rinse well.
- To keep fresh, refrigerate unwashed savoy cabbage up to 4 days.
- Savoy cabbage contains vitamin C, which is good for fighting colds and healing cuts.
Ingredients
Instructions
- Cut the hard bottom off the cabbage. Place the cabbage upright, cut edge down, and slice the cabbage in half, from top to bottom.
- With the large cut side down, slice the cabbage as thinly as possible around the core. Throw away the core.
- In a large frying pan, heat oil over medium-low heat.
- Add the cabbage, onion powder, garlic powder, salt, and pepper to the pan.
- Cook for 10-15 minutes, stirring often. If the cabbage burns or sticks to the bottom of the pan, add a little water (1 tablespoon at a time) and continue to stir often.
- The cabbage is done when it is tender and begins to brown. Serve and enjoy!
- Refrigerate leftovers.
Nutrition facts per serving
