I had leftover cabbage in the fridge and since I hate letting food go to waste I decided to try Salt & Lavender’s simple sautéed cabbage recipe. This was super quick & easy to make and very flavorful. I would definitely make this again and want to try with other types of lettuce, such as romaine lettuce as well!
RECIPE REVIEW:
- Great healthy side dish. I served with harissa marinated chicken & quinoa
- To make the recipe even simpler going forward I’ll buy pre-shredded green cabbage
- Freezes well, which means you can preserve for longer & your leftover cabbage doesn’t have to go to waste
- Overall, I really enjoyed this dish & will definitely make again
DIRECTIONS:
- Chop onion into bite-sized pieces & slice cabbage into thin strips
- Sauté the onion in the olive oil + butter for 3 minutes
- Beat eggs in a bowl & add parmesan cheese
- Add the cabbage to the skillet and cook for 10-15 minutes (toss occasionally) until it’s tender-crisp
- Add in the paprika and garlic
- Season with salt & pepper and enjoy!
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