Simple Sauted Cabbage
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cabbage
cored, rinsed, shreded |
*
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 2 | tablespoons |
olive oil
|
|
| ½ | teaspoon |
thyme
dried, crumbled |
*
|
| 2 | cloves |
garlic
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
cabbage
cored, rinsed, shreded |
*
|
| 1.3 | ml |
red pepper flakes
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 3E+1 | ml |
olive oil
|
|
| 2.5 | ml |
thyme
dried, crumbled |
*
|
| 2 | cloves |
garlic
minced |
|
Directions
Boil enough water in deep sauté pan to cover cabbage.
Add dash of salt and cabbage and boil five minutes, or until just tender.
Drain in colander.
Rinse under running cold water and drain thoroughly.
Gently squeeze cabbage by handfuls to remove excess water.
Heat oil in same pan.
Add garlic and red pepper flakes and sauté about 15 seconds.
Quickly stir in cabbage and sprinkle with salt and pepper to taste and thyme.
Sauté over medium heat, stirring, three minutes, or until hot.
Taste for seasoning.
