Shredded Sauteed Cabbage

By LaLaCooks

If you're sure you dislike cabbage, try this quick dish. The vegetable retains some texture and has none of that sulfury taste and mushiness of cabbage that has been improperly cooked. This also makes a great snack or breakfast when served with a couple of fried eggs on top.

From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Ingredients

• 4 1/2 teaspoons vegetable oil
• 1 medium onion, sliced
• 1 tomato, chopped
• 1 inch of fresh ginger, peeled and minced (optional)
• 1/4 teaspoon crushed red-pepper flakes
• 1 small head of green cabbage, cored and thinly sliced (about 10 cups)
• 1 1/2 teaspoons coarse salt, plus more for serving

Details

Servings 6
Adapted from marthastewart.com

Preparation

Step 1

Directions

Heat a 14-inch skillet over medium-high heat, and then add the oil and onion. Saute to soften the onion slightly, about 2 minutes. Stir in the tomato, ginger if using, and red-pepper flakes. Cook for an additional 2 minutes.

Add the cabbage and 1 1/2 teaspoons salt. Stir to combine. Cover, and reduce the heat to medium low. Cook, stirring occasionally as the cabbage begins to collapse. Add a little water, 2 tablespoons at a time, as needed if the cabbage becomes too dry. (This depends on the moisture level of the cabbage. You don't want it too wet.) Cook for approximately 13 minutes, or until the cabbage is just tender. Salt to taste and serve.

From Martha Stewart Living,

December 2009