Monday, February 8, 2010

Sauteed Red Cabbage

My garden is exploding with winter vegetables and I seem to have more cabbage, of all kinds, than anything else. As simple as it is, the best way to prepare cabbage is saltata in padella: sauteed until tender crisp with garlic, red onion, hot pepper and olive oil.

The result is a colorful, flavorful and healthy side dish that complements just about anything else being served.

Add some cubed potatoes to the mixture and you have a full meal all by itself.

1 comment:

  1. Yum!
    I hated all forms of cabbage as a kid. Now here in Italy I love it.
    It's also great broiled, with a bit of gorgonzola melted on top near the end.