So we all know cabbage is good for you, it’s just hard to come up with something to do with it other than coleslaw. Even though there are many ways to make coleslaw, and there’s a few I really can’t stand.
Most of us know cabbage can be cooked, just don’t really know where to start that ends up good and not a stinky, gassy mess. Well, here’s a simple place to start….
1 Tbl olive oil
12-16 ounces cabbage, sliced in shreds or chopped
1 cup white wine–the sweetness of the dish depends a lot on what kind of wine you use. And cooking wine doesn’t count as wine. If you wouldn’t drink it, don’t cook with it.
Salt and pepper.
Heat a large skillet, add the olive oil, then the cabbage, and sauté 2 or 3 minutes, stirring. Add the wine and season lightly with salt and pepper. Cover and steam for a few minutes until the cabbage is tender. Taste and season again if it needs it.
For variation, sauté some sliced onion or carrot before you add the cabbage for more depth of flavor, and carrot adds some nice color, you can garnish with parsley or green onion. I add caraway seeds to just about anything cruciferous that I cook and it’s good here. Sautéed garlic would be good in moderation. Red bell peppers would be pretty.