Happy Cabbage

What do you eat when you travel across an ocean? Stress out on two continents? Run around making holiday plans and execute them? Feed a family of hungry skiiers? Host your sister for three weeks? Get the flu? Return to normal life after months of upheaval?

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Real food. Real, simple food.
It’s food like this that makes me want to teach everyone all over the world to cook. Seriously. It is straightforward, requires just a little effort and patience, and for all that it is unexpectedly complex and satisfying. Sauteing the cabbage coaxes out it’s natural sweetness, and the coconut oil leaves a rich, buttery, satiating flavor to accompany the slight crunch and light nature of such a humble vegetable. It’s heaven in a bowl. (Note: My photos also include some sauteed mushrooms – new recipe coming next week!)
Cabbage size
Happy Cabbage
1/2 large cabbage
1 T coconut oil
1 tsp pink salt
1tsp thyme, optional
Chop the cabbage into a rough dice. Add cabbage and coconut oil to the pan and turn to medium high. Saute for 3-4 minutes until the cabbage turns brown. Stir the cabbage and brown on the other side for another 3-4 minutes. Stir the cabbage again and turn down the heat to medium low. Let the cabbage saute for about 7 -10 minutes. Stir again, add the salt and thyme, and let brown for another 5 minutes.
cabbage mid-saute
Happy Cabbage
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ large cabbage
  • 1 T coconut oil
  • 1 tsp pink salt
  • 1tsp thyme, optional
Instructions
  1. Chop the cabbage into a rough dice. Add cabbage and coconut oil to the pan and turn to medium high. Saute for 3-4 minutes until the cabbage turns brown. Stir the cabbage and brown on the other side for another 3-4 minutes. Stir the cabbage again and turn down the heat to medium low. Let the cabbage saute for about 7 -10 minutes. Stir again, add the salt and thyme, and let brown for another 5 minutes.