Sunday, July 28, 2013

Sautéed Cabbage


Having originated in western Europe, cabbage is a very sturdy vegetable which was domesticated about 200 years ago. 

Prior to that time, cabbage was picked wild as a medicinal herb. 

Used in coleslaw, soups, salads, casseroles, sauerkraut and a variety of side dishes, cabbage is low in calories and big in flavor. 

Instead of lettuce, try cabbage in salads, sandwiches, wraps or tacos, particularly in hot weather.

Sautéed Cabbage

One head Cabbage, chopped.
One large onion, chopped (if desired).

Place olive oil in warmed pan, adding cabbage & onion.
Season lightly as desired.
Serve as a side dish with hot dogs, or on sandwiches. Very good with sausage or pork chops.

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