Cabbage is a great winter vegetable. It’s in season, abundant at most local markets, and cheap!
We love cabbage and use it to make sauerkraut, coleslaw, and I’ve even used it to cure mastitis. But my favorite thing to do with cabbage is to keep it simple and saute it in olive oil with an onion and a clove of garlic.
It’s filling and full of vitamin K and vitamin C, perfect for when you’re trying to keep the winter time sniffles away. Did I mention it’s full of fiber? At just .40-.50 cents a pound cabbage is one of the cheapest winter vegetables and it stores well!
Ingredients:
- 1/2 head large cabbage, shredded
- 1 onion, chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
Instructions:
- In a large skillet add the oil, and onions. Saute for 1 minute over medium heat.
- Add cabbage and garlic, saute for 5 minutes.
- Stir and cover skillet, cook for 8 minutes.
- Uncover, stir and let cook for 3-5 more minutes until water is evaporated and cabbage and onions are lightly browned. Serve hot.
