As you may already know, we hail from Eastern Europe. When I was growing up, much like borsch, sautéed cabbage was a staple in my family. And just as I refused to eat borsch, so too I eschewed this humble vegetable. When I learned the tricks of cooking vegetables to perfection and the secrets of using herbs, my attention eventually turned to this old staple. After a number of tries, this dish surpassed all expectations I had for this crucifer. With leeks, parsley (and if you like, a touch of tarragon), and cooked slowly to caramelize, Sautéed Cabbage is an unexpectedly decadent dish. And, as you will see from the recipe below, it’s easy to make on any day.
Vegan • Grain-, Potato-, and Nut-free • Low Glycemic • Gluten-free • Nutrient-dense • Delicious