what we’re eating at our house on St. Patrick’s Day
Sauteed cabbage! What could be more appropriate for the St. Patrick’s Day table than cabbage? And this is the easiest recipe you’ll ever try. It only has two ingredients besides salt and pepper, and it’s inexpensive and good for you.
I’m a Food Network junkie, and Ina Garten is one of my favorites. She sauteed cabbage on her show, The Barefoot Contessa, a couple of months ago. We enjoyed it at our house so much that I’ve made it several times since, and there’s a head of cabbage in the fridge right this minute, waiting to be sauteed for tonight’s supper.
Sauteed cabbage is a nice departure from the boiled cabbage that my mother’s generation made. I still like boiled cabbage, but this method is delicious, and it allows the cabbage to retain more of it’s vitamins.
Cabbage is rich in vitamin K. If you’re using blood thinners, be sure to take this into account. Vitamin K aids in clotting the blood, and must be eaten in appropriate quantities when using blood thinners.
If you like cabbage and haven’t tried it this way, I urge you to have a go at it. If you don’t like cabbage, I urge you to try it this way. I know, I know, they always say that about okra, too.
An Ina Garten recipe
Cook Time: 15 minutes Yield: 6 servings
* 1 small head white cabbage, including outer green leaves (2 1/2 pounds)
* 2 tablespoons unsalted butter
* 1 1/2 teaspoons kosher salt
* 1/2 teaspoon freshly ground black pepper
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
What did Ina Garten serve with her sauteed cabbage?
And just for fun,
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