Sauteed Cabbage and Roasted Red Peppers
I have to say. “I LOVE CABBAGE”. You could probably dip it in doggy doo….and I still might eat it! Yummy….didn’t that just wet your appetite? lol I had a half of a head of cabbage left over from making a stew t
he other night….actually….I saved it to experiment with. I got the idea to fry up some cabbage stuck in my
pea brain head….and it wouldn’t stop coming back. Anyway….this is what I did with it…..
Cabbage ( I used a half a head….but next time…it will be WAY more!)
Roasted Red Peppers amount to taste. (coarsely chopped) I used two large pieces from the jar. ( I buy mine in a jar with olive oil) I usually find it near the condiments and such….at our grocery store….they stock it next to the hot sauce. I really don’t get that….but okay.
Garlic cloves (chopped)(amount is a personal preference…I used three nice size cloves)
1 Tbsp of extra Virgin olive oil if you want the healthy version….personally I wasn’t worried about it, and I used bacon drippings…but you could still get that flavor by adding some bacon bits.
I heated a skillet over medium high heat, until sizzling and added m
y garlic and cabbage sliced in about 1/4″ thick pieces. Don’t worry your cabbage will shrink down. I kept mine stirred well so that the cabbage doesn’t burn. I cooked it till the cabbage was somewhat softened and transparent…and began to brown ….about 7-10 minutes. add your peppers. I left mine a little crunchy, but this is strictly personal preference. The peppers are already roasted…so they don’t need much in the way of real cooking, mostly just heating. I like them to cook just a bit….to get the flavors to blend a little. Salted to taste. I garnished mine with nasturtium leaves and blossoms, which are completely edible…..they have a wonderful “peppery….radish like” flavor. My garden NEVER goes without these beauties in the summer. I used them for salads and all kinds of dishes!
Sauteed Cabbage and Roasted Red Peppers is gonna be one of my favorites!
Seriously? Does it get any easier?