vegetables on a woodden table ready to be cooked
This is the cabbage recipe for those who think they don’t like cabbage. Lisa Corrado of Lisa Corrado Nutrition  has shared this simply delicious side dish as an option. Thinly-sliced cabbage gets flavor from being browned well in the pan and from freshly grated ginger. Eat as much as you like! It serves four to six people.
Gingered Cabbage
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons grated fresh ginger
1 medium head green cabbage, cored and thinly sliced
½ cup chicken stock (can substitute vegetable broth)
salt & pepper
Get out your largest sauté pan, or use two pans if needed. You’ll want the cabbage to spread out in a single layer as it cooks.
Heat the olive oil over medium heat. Add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes.
Add the ginger and cook for another minute. Add the cabbage and cook until softened and caramelized, stirring occasionally, about 20 minutes.
Add the broth and scrape up the browned bits from the bottom of the pan. Continue to cook until most of the liquid has evaporated, about 5 minutes. Season with salt & pepper and serve.
Download the printable Gingered Cabbage PDF for shopping!

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