We picked our very first cabbage yesterday which was planted in late January from starts. It’s the first time I’ve grown cabbage as it hasn’t been the first vegetable that comes to my mind for my vegetable garden. But I will plant it going forward.
I went online to figure out how I wanted to use the cabbage in last night’s dinner and found all kinds of interesting facts about cabbage.
Mark Twain once said, “Cauliflower is nothing but cabbage with a college education.” But today, cabbage is viewed more favorably for its antioxidant and nutrient-rich value. It’s in the same family as broccoli and brussel sprouts (two of my favorites!) and is high in vitamin C and fiber. There are only 33 calories in a single head of cabbage.
I decided to keep it simple with a sauteed cabbage recipe which took about 10 minutes to make:
- 1 head of cabbage; remove stem and then slice into small strips
- 1 T of ghee
- 1 T apple cider vinegar
- olive oil to drizzle
- salt to taste
Melt ghee in a large skillet over light heat and once melted, add cabbage. Sauté the cabbage stirring regularly. Once it has reduced as is tender and slightly browned (about 10 minutes depending upon the heat and your desired level of tenderness), add apple cider vinegar and salt to taste. When you are ready to serve it, drizzle your favorite olive oil over the top. Do not overcook your cabbage.
Another option, to avoid ghee or fats, steam the cabbage and then add apple cider vinegar, olive oil and salt, to taste. It’s simple and delicious!
