Cabbage is a very traditional Irish vegetable that gets a very bad rep! Soggy, boiled to within an inch of it’s life and served in a pool of salty water… hardly something to shout home about. However, it doesn’t have to be like this, cabbage is a wonderful vegetable that can be exciting again if we give it some love.

I have taken to sauteing it in the manner below and served alongside a rich stew or on the side of a slow cooked beef brisket it really is almost joyful! It is ready in less than 20 minutes and I’m confident it will make up for years of over boiled cabbage…

INGREDIENTS

2 tablespoons of Olive Oil

1 medium Onion – chopped

2 cloves of Garlic – minced

1 medium head of Cabbage – chopped into slices

2 tablespoons of Butter

Salt and Pepper to Taste

METHOD

Heat the olive oil in a skillet over medium heat. I prefer a stainless steel skillet for this recipe. Add in the chopped onion and cook for 3-4 minutes until soft, then add the garlic and cook for 30 seconds more.

Next turn up the heat to medium-high and add 1/3 of the cabbage. Saute until it begins to brown, but not burn. Turn and brown the other side. Then add in the next 1/3 and half of the butter. Allow this to brown on both sides.

Finish with the remaining cabbage and brown to your liking. Season with Salt and Pepper and serve hot.

NOTE

To make this Vegan, you can omit the butter.

I also sometimes add crispy bacon pieces and toasted almonds if I happen to have them in the house.