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!
The addition of tamari sauce really set this sauteed cabbage apart from others I’ve made. I’ll definitely be making this more often!
It’s so easy yet so good, right?
This is the exact way that my mom makes cabbage and I absolutely love it. Still has a slight crisp and seasoned really well. Love that you added tamari sauce and green onion!
Moms know best! Thanks Lakita.
This was delicious and really easy to make! Cabbage is such an underrated vegetable.
It truly is my friend!
This cabbage reminded me of how my mom used to make it growing up. Simple and tasty with perfect texture!
That’s a huge compliment – thanks Jazz!