Ever since last year, when we stayed at the Swiss Farm Inn, I've been periodically thinking about the cabbage side dish we had. That might seem strange, but it was delicious!
I really like pepper slaw (the not-creamy version of coleslaw), but haven't eaten much cabbage otherwise. The idea of cooking it & making it the star of a dish never really occurred to me. I finally found myself with extra cabbage, so the other night I cooked it with some shredded carrots.
It turns out that cooking cabbage aids in lowering cholesterol. Cabbage is a cruciferous vegetable that is high in Vitamins K & C as well as antioxidants. It's low in calories, so it's perfect for a side dish that packs a lot of punch. I really liked it cooked - it retains its crunch & became a little sweeter than raw cabbage.
We served the cabbage with Kale & Feta Portobello Caps (recipe soon!) & sweet potato fries. Yum!
Simple Sauteed Cabbage with Carrots
1 T coconut oil (or olive oil)
1/2 of a large head of cabbage, sliced or shredded
1 carrot, grated
1 tsp. sea salt
1 tsp. black pepper
In a large skillet (mine was cast iron), heat oil until melted. Add cabbage, cooking over medium heat for about 8 minutes. Stir occasionally. Once cabbage begins to soften, add carrots, salt & pepper. Cook another 5 minutes or until cabbage is lightly browned & soft. Season with additional salt or pepper to taste.