Sauteed Cabbage With Or Without Meat
The recipe is for a sautéed cabbage with chicken but I have found that it can be adapted to work for vegetarian as well. The flavor is fantastic with the chicken but I made it with garbanzo beans and it tasted just as great. If you are making it vegetarian simply replace the chicken with the bean of choice and swap out the chicken stock for vegetable broth. From my own experience with this recipe and cooking cabbage in general, the recipe calls for cooking this for 45 minutes. Any cabbage I have ever cooked took no more than 15 minutes to cook. I know if I cooked the green cabbage from the store for 45 minutes it would be liquified, so start checking after 10 minutes and then every five until it is cooked to your liking. I make this with a large head of cabbage and 15 minutes is plenty of time.
I also add a pinch of turmeric and a half of an onion diced along with a de-seeded jalapeno for extra flavor. If you like spicy leave the seeds in. Either way this is a super delicious wholesome dish from Cooktoria. I love that it is equally delicious either way you make it because it works really well if you have a group and there may be a few vegetarians in the mix. This is a dish they probably don’t know about so it is a good one to offer. It also makes a great side dish prepared the vegetarian way. It pairs well with beef, pork and even fish.
The mix of veg and herbs are simple but the dish is delicious. The author also says you can make this is a slow cooker, just replace the chicken thighs with breasts. If you love cooked cabbage I would suggest doubling the recipe. She says it serves 8 but we have it as a meal and it really only served 3 adults at my house using the recipe without doubling.