Sauteed Cabbage

Every spring I picture the state of Minnesota as moody ogre. I enjoy being in his presence on those sunny 60- and 70-degree days, but with much trepidation. Because I know it could very well be snowing, sleeting or even blizzarding within hours. The adventurous side of me finds the sudden drastic changes fascinating and exciting. The side of me that has just endured another hard winter wants nothing but HOT 90-degree days. Consistently. For an entire year. The past few days have been dreary and cold. Minnesota the Spring-Ogre is grouchy. I'm steering clear for now, but I'm hopeful for brighter, warmer, more enjoyable days.

I haven't been cooking as much lately. The ogre's mood swings are affecting everything. The things I have thrown together have been super simple, like this cabbage. Despite its simplicity, it was GOOD. I ate it solo, as a side and one night for dinner threw the leftovers into a skillet with shrimp and parsley. All of the above got huge sky-ward thumbs.

Melt a few tablespoons of butter in a large skillet. Add cabbage, garlic, cayenne pepper (optional), salt and pepper.

Cook over medium heat for approximately 10 minutes. That's it!

The garlic adds plenty of flavor and the cayenne pepper adds a little zing!

Sauteed Cabbage

This simple side dish is packed with a punch!

Contributed by Megan Porta from pipandebby.com.

Published Apr 7, 2015

Serves: 6

Total time: 15 min

Sauteed

Ingredients:

  • 4 tablespoons butter
  • 1/2 of a head of cabbage, shredded
  • 4 cloves garlic, minced
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
Instructions:
  1. Melt butter in a large skillet over medium heat. Add cabbage, garlic, cayenne pepper (if using), salt and pepper.
  2. Cook over medium heat, stirring occasionally, until cabbage has softened and garlic is fragrant. Serve warm!