When sautéing cabbage, cook until your preference. I prefer mine al dente. just softened but with a bite and freshness still to it.
Mama Moon's Samhuinn Sautéed Red Cabbage
1 head of red cabbage, shredded (I use organic so its a small/med sized head)
1-2 TB olive oil
2 cloves garlic, minced
1/2 cup of finely sliced leeks
2 TB apple cider vinegar
2 tsp fresh or 1 tsp dried thyme leaves
1/2 tsp ground nutmeg
sea salt and fresh ground pepper, to taste
In a large skillet over medium high heat, saute cabbage in hot oil. Stirring frequently.
Add leeks and garlic and continue to saute until cabbage is softened.
Add cider vinegar and stir and allow to cook off about 1 min.
Add herbs and spices, stir to combine. Reduce heat and let simmer 5 min. Serve.
- Yule Cookie Recipes, 2003-2008
- Raising Chickens
- Companion Planting
- Container Gardening
- Non-Toxic Cleaning
- Organic Pest Control
- Gardening by the Moon
- Seasonal Kitchen-August 2008
- Seasonal Kitchen-Summer Solstice 2008, 2009
- Seasonal Kitchen-Samhuinn 2008
- Seasonal Kitchen-Harvest 2008
- Seasonal Kitchen-July 2008