I was not a fan of cooked cabbage until I tried it sautéed quickly with mushrooms, onions, and seasonings. So pull out that cabbage from the back of your refrigerator, and try this recipe.
Quick green cabbage sauté
You can serve this dish hot or cold; if served cold, make sure that all of the cabbage pieces are cooked until thoroughly soft, but not mushy. Good over brown rice, lentils, split peas, or polenta; consider topping it with hummus, salsa, or drizzled toasted sesame oil.
- extra-virgin olive oil
- onions, chopped
- mushrooms, sliced
- green cabbage, cored and cut into 1-inch pieces
- caraway seeds
- cumin seeds
- fennel seeds
- Heat oil in pan over medium heat. Add onions and mushrooms and cook, covered, stirring occasionally, until soft.
- Stir in cabbage and cook, covered, over medium-high heat until softened. Add seeds, stir, and cook for another minute or two.