I’m a newly converted fan of cabbage. Having only had it prepared overcooked and soupy … YUCK! I revisited this glorious veg about 3 years ago – determined to put more viable greens into my diet. This is not a healthy option per say, but it’s a tasty one. Hey! Give a little, take a little. This number is one of my grandmother’s recipes (altered just a tad) and my mother’s favorite meal side. Goes great with Chicken ‘n Dumplins or as a side for any entree you can think of.
What you’ll need …
1 medium head of green (or red) cabbage
2 tbsp quality olive oil
4 tbsp unsalted butter
2 tsp apple cider vinegar
1 tsp crushed red pepper flakes
1 tsp salt
1 tbsp sugar
fresh ground black pepper *optional, to taste
Heat olive oil, unsalted butter in a skillet, apple cider vinegar, and crushed red pepper flakes over medium heat. Combine until fragrant. Cut cabbage into ribbons and add to to heated skillet. Cover and allow to sweat for 3-5 minutes. Fold in so the oil and butter mixture coats all the cabbage. Add 1 tsp. salt and 1 tbsp. sugar continuing to fold. Reduce heat to a simmer. Serve when cooked through (should be slightly translucent).