The first recipe I gave you for Sauteed Cabbage was so popular I decided I’d give you another. My mother’s version of this dish is just as easy and fast as mine yet it’s more traditionally Southern. I have made Sauteed Cabbage for a X-mas party I hosted after the guests had arrived, that’s how little time and effort this takes. Make it for your holiday guests this season.
Classic Southern Sauteed Cabbage
- 1 Medium to Large Organic Cabbage
- 2 Large Cloves Garlic
- 3 Tablespoons Olive Oil
- 1 Tablespoon Bell or Jalapeno Pepper
- 1 Tablespoon Jane’s Krazy Mixed-Up Salt
- 1/4 tsp. Spike Seasoning
- 1/4 tsp. Better Than Bouillon Chicken Stock or Vegetarian Chicken Stock
Heat the oil in a large frying pan or wok at medium high heat. Add chopped garlic and peppers stirring frequently. Remove the center core of the cabbage, cut it into quarters and chiffonade. Add the cabbage, the stock and spices stirring constantly until the cabbage turns slightly translucent. Be careful not to overcook as you want to retain as many of the nutrients as possible. Remove from heat and serve immediately.