Classic Southern Sauteed Cabbage
The first recipe I gave you for Sauteed Cabbage was so popular I decided I’d give you another. A good source of quercetin, Vitamin C, and fiber, African-American staple Cabbage and its’ cruciferous cousins such as Collard Greens, are likely the healthiest foods on the planet. My mother’s version of this dish, which I call Classic Southern Sauteed Cabbage, is just as easy and fast as mine yet it’s more traditionally Southern. I have made this dish 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. This cabbage would be divine served with Simple Pan Seared Salmon or Jerk Chicken and a Broccoli Cheese Quinoa Casserole.
A great side dish to accompany any main course.
This cabbage recipe is a family favorite now!! Delicious!!!
I served this with baked chicken. So good!
I enjoyed this cabbage with salmon like you suggested. It was delicious! I love the flavors of the cabbage and how easy it was to make
This cabbage recipe was wonderful. Full of flavor, and a great side dish for our fish.
Thanks Tamara!
Very very simple to make and it really brought out the flavor of the cabbage
I love some sauteed cabbage, and your recipe was simple to follow, and I ended up with great texture. Thanks for sharing this.
Absolutely delicious! Had to make two batches, it was gone within a day.
This is just how my Auntie used to make cabbage and satisfied my craving. Thank you!