I feel the need to extol the virtues of this oft overlooked vegetable. Practically free at 70 cents a pound, cabbage keeps for weeks and is packed with vitamins. This brassica can be used in traditional summertime slaws or folded into a crust with potatoes to make a delectable pie. Though it can be eaten raw, I prefer cabbage sauteed with copious amounts of olive oil. The simple recipe below is appropriate for any season, since the ingredients do well in cold cellars and are available year round.
2lbs of cabbage, slivered
2 large red onions, sliced
4 cloves of garlic, crushed
3 tart and firm apples, cored, peeled and sliced
1/4 cup of olive oil
2 tablespoons butter
Drizzle of balsamic vinegar
Salt and pepper to taste
1. In a large pot, heat butter and olive oil in large pot.
2. Add garlic and onions, cooking over low heat until onion is translucent.
3. Stir in cabbage, coating all of it in olive oil. Add additional oil if necessary.
4. Saute for 20 minutes or so, until cabbage has caramelized. Stir every few minutes.
5. Incorporate apples cabbage has been cooking for ten minutes.
6. When everything is soft, sprinkle with salt, pepper and balsamic olive oil to taste.
Eat by itself, stuffed into quesadillas, or alongside meat and hashbrowns. Mmm mmm.
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