A simple side dish to saute shredded cabbage – for St. Patricks Day or any day you have cabbage to use up! You’ll like this recipe if you like a naturally peppery flavor, and need a quick, vegan and gluten-free way to prepare this vegetable.
At the time of this writing, it is the weekend of St. Patricks Day. My Irish ancestors are not necessarily known for their inventive foods (especially not vegetarian staples), but when I was looking up recipes for this holiday I wanted to try this way of cooking cabbage!
I love using up shredded cabbage in big pots of detox soup but I hadn’t really experimented with other ways of cooking it. Apparently, you can blanch it, boil it, braise it, roast it, simmer/steam/stir-fry it, or eat it raw!
(Another lesson learned from my favorite “cookbook” – The Vegetarian Flavor Bible.)
What surprised me about sautéing the cabbage is that it REALLY brings out a peppery flavor! Much different than eating it raw. So instead of topping it with salt and pepper I added just a big of dried thyme to balance out the flavors. That’s totally optional though – if you like garlic + pepper flavors, you’ll enjoy it without the thyme.
So here’s another easy way to prepare cabbage for you! Just saute for about 10 minutes over medium-high heat until it wilts down. Cook as much or as little as you want, and serve as a side – maybe with some Irish pub potato nachos and some soda bread?
- 1-2 tablespoons extra virgin olive oil (or butter)
- 2 cloves garlic, minced
- 1 (10-ounce) bag of shredded green cabbage (about 5 cups)
- salt, to taste
- dried thyme, to taste (optional)
- In a large skillet , heat olive oil (or butter) over medium-high heat. Add the minced garlic and shredded cabbage (may need to do this in stages once some cabbage has wilted down already, depending on how big your pan is).
- Saute for about 10 minutes, stirring occasionally, or until cabbage is cooked down and tender.
- Top with a sprinkle of sea salt and thyme (if using).