Sautéed Cabbage & Vegetables

 

An express vegetable sauté that transforms cabbage and a variety of vegetables with a delicate hint of garlic although you may want to add more garlic for an intense garlic flavour, if you wish. Garlic herb butter is key, if you do not have any, then use regular butter and add minced garlic and toss in some herbs. A splash of white wine never goes a miss however a flavoured vinegar will do if you do not wish to add the wine. As you can see this recipe is quite simple and flexible with ingredients and may be modified to your taste. Simple, savoury and delicious!  

 

Sautéed Cabbage & Vegetables

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about half a green cabbage, thinly sliced

3 celery stocks, chopped

1 onion, thinly sliced

4 cups sliced mushrooms

2 cups grated carrots (approximately 3 large carrots) 

6 tablespoon of garlic herb butter, or 1 tablespoon butter per cup of vegetables

1 tablespoon olive oil

splash of white wine, optional 

In a large frypan melt the garlic butter over medium high heat, stirring, ensuring not to burn the butter. Once the butter has melted add the olive oil, swirl together, then add the onion, carrot, celery and mushrooms to the pan. Gently stir then add the cabbage and gently toss, the best you can, to coat all the vegetables in the butter mixture. As the cabbage cooks down, it will get easier to do. Add the splash of white wine, toss to coat again and keep tossing, cooking until tender but still crisp.