April 30, 2013

Sauteed Zucchini and Cabbage

Zucchini and Cabbage - So good together!
If you visit my blog often you'll know I'm not one for doing photo shoots or half the time, even remembering to take pictures of the food I make.  This is one dish my daughter (or anyone else reading this) is lucky I took a picture of because it smelled SO GOOD we couldn't wait to eat it.  It was just a quick side dish I threw together at the last minute to go along with the meal, but it ended up being the highlight.   My husband isn't crazy about cabbage - ok, that is putting it politely.  Let's be honest.  My husband hates cabbage.  He eats it every so often in my cole slaw or as a light topping to fish tacos but that is it.  He had seconds. 

I didn't measure anything - you'll see why you see the ingredients.  I can 'guesstimate' for you but you really need to just throw this together using the amounts you need for the number of people you are feeding.  Play with your food.

Sauteed Zucchini and Cabbage

Olive Oil
Butter, real
Sliced zucchini
Fresh grated cabbage (bagged mix from the store works great)
Fresh, minced or chopped garlic
Onion, sliced (optional)
Salt and pepper

In a saucepan on the stove over medium high heat, cover the bottom in a light layer of olive oil and add about a tablespoon or two of butter.  Add 1-2 zucchini's that have been sliced into coins or on the diagonal.  Saute until just starting to turn golden on one side and flip them.  Now add about 1/2 - 1 t fresh garlic, salt and pepper, a handful of fresh cabbage and if you wish, a bit of sliced onion.  Saute until golden brown and just starting to caramelize a bit, giving it a nice color and also that 'almost sweet' hint that caramelized vegetables have.  Serve hot!

A handful of zucchini and a handful of cabbage in hot olive oil and butter

Golden brown - just about perfect to remove, plate and serve



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