A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Tuesday, March 18, 2008

Sautéed Napa Cabbage and garlic


Don’t limit this wonderful vegetable to St. Patrick’s Day. This tasty version of cabbage is great with fish and pork anytime of the year.

3 Tablespoons olive oil (or more if pan seems dry)
1 Head Napa cabbage thinly sliced, discard core
4 cloves garlic, peeled and minced
Salt and pepper to taste

Into a large (I am using 14” non stick) sauté pan add oil. Turn heat to medium high and add in the cabbage. Sautee for about 4 minutes then add in garlic. Cook fro about 1 minute more then serve.

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Matthew Durham said...

Poor Lisa! You're so pretty and you're doing this cooking stuff, and you had exactly what I needed to know: 4-5 minutes to sautèe napa cabbage.

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