simple cabbage saute

I almost always like to balance my meals with a vegetable side so this week when I made Shepherd's Pie (or Cottage Pie, I've since learned), cabbage seemed to be the perfect side. Cabbage tends to have a bad reputation but if it's cooked right it can be tender and quite delicious. I tend to believe that vegetables are best when only dressed with a little butter, salt and pepper so their unique flavor takes center stage. So, that is how I made the cabbage this week to go with the Shepherd's Pie!





Total Recipe cost: $1.42
Servings Per Recipe: 8
Cost per serving: $0.18
Prep time: 5 min. Cook time: 10 min. Total: 15 min.

INGREDIENTS		COST
1 head	cabbage	$1.11
2 Tbsp	butter	$0.26
to taste	salt and pepper	$0.05
TOTAL		$1.42

STEP 1: Remove any wilted outside leaves from the head of cabbage. Cut the cabbage in half. Remove the core by cutting diagonally and removing a "cone" shaped chunk surrounding the core. Cut each half in half again, lengthwise to yield four wedges. Lay the wedges down and slice horizontally into thin strips.



STEP 2: In a large skillet, melt the butter over medium/high heat. When the butter is hot and bubbly, add the cabbage. Add about 1 tsp of salt and about 10 cranks of the pepper mill. The salt will help the cabbage release moisture as it cooks, causing it to soften. Continue to cook and stir until the cabbage is tender but still has a little bite to it (you'll have to taste some to test). The green leaves should still be bright green. If you cook it too long, it will turn brown and mushy.



NOTE: Cabbage cooked this way is so versatile. Sometimes I like to top it with a little sriracha sauce or throw in a few red pepper flakes while it cooks. If you'd like more flavor, saute an onion or some garlic before adding the cabbage.

This recipe makes A LOT. You can use extra cabbage in wraps, spring rolls or egg rolls, soups and casseroles. How do you like to eat your cabbage? Have any ideas on how to use up extra? Share them with us!