Sunday, June 30, 2013

Sauteed Cabbage

So this is the easiest recipe ever, like so easy its not really a recipe. But its delicious and we've been obsessed with it for months so its getting posted. Now, I know that sauteed cabbage doesn't sound super divine or anything, but we have it about twice a week and it always leave me wanting more.

Before I post the recipe I have to come clean.... This isn't my recipe at all. Like not even a little bit. It's 100% Mark's creation through and through, and boy it sure is a good one.

Cheap, easy, and tasty, what more do you want in a side dish? Not to mention it counts as a serving of veggies ;).

Sauteed Cabbage

Serves 2-4


1/2 head of cabbage, chopped

1/3 onion, chopped

1 1/2 tablespoons oil (I LOVE it with coconut oil)

Salt to taste (at least 1 teaspoon)


Heat oil in a large skillet over medium heat. Once oil is hot lower temperature of burner to medium-low setting.

Add onion and cabbage, stir to coat, the IMMEDIATELY add salt. ( <------ Mark says this is a vital step). DON'T SKIP.

Stir everything again and let cook until cabbage is soft and semi-translucent, about 15-20 minutes.

Put on plates and serve.

Enjoy :)

See, I told ya this wasn't even really a recipe.
Non-translucent cabbage

Semi-translucent cabbage

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