Sauteed Cabbage #1

The African Heritage Diet is a true metaphor for life. Everything in moderation is the coined phrase I adopted in my 20’s and not just because I’m a Libra. I truly adore dessert, as Nana said no meal is complete without it, and delight in a serious, social cocktail, alright, two now and then; so honoring the tenets of my cultural tradition is incumbent.

Cabbage, also called simply “greens” in Utica, Mississippi according to Mom, may be my favorite in the category. The quick sauteing cooking method helps the greens retain the volatile vitamins which are easily lost during the boiling process. This is just one way I like to prepare cabbage.

Sauteed Cabbage

1 Medium Organic Cabbage

2 Tablespoons Olive Oil

2 Tablespoons Butter

2 Cloves Garlic

1 Large Green Onion

1 teaspoon Tamari Sauce

1 teaspoon Jane’s Krazy Salt

1/2 teaspoon Spike Seasoning

Wash cabbage thoroughly and remove the center core with a knife. Cut into quarters and chiffonade. Heat the olive oil and butter in a large saute pan to medium heat, chop the garlic and add it to the pan. Add the chopped cabbage, tamari, Krazy Salt and Spike, stirring frequently. Once cabbage becomes slightly translucent or al dente, remove the pan from the heat, add the chopped green onions, stir again to incorporate them and then serve. Bon appetit!