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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.