Recipes

Sauteed Cabbage

by Betty Stechmeyer

• Red cabbage, thinly sliced
• Napa or Bok choy stems mostly, thin sliced
• Green onions, opt
• Fresh garlic, lots
• Yellow onion, thin moons
• Fearless franks (or leftover protein) opt
• Tart apple (Granny) large full size slices

Saute cabbages in a bit of olive oil, several minutes, 'til half done. Add garlic, and onions, and optional meat. When cabbage is done, onions still with some crunch, sprinkle on some flavorful vinegar (I have huckleberry with a hint of cinnamon) and add apple slices. Apples should be warm but not cooked. Sprinkle with coarse salt after serving.