The sauteed cabbage we made when my husband was going to chef’s school was with butter and wine. Yes, he was training in french cuisine where the three main ingredients are butter, butter, and butter — with a splash of wine. While all that butter is really good, it can wreak havoc on your waist line, not to mention your cholesterol levels! Fortunately, I’ve found a healthier alternative.

Therfore as you read, the next section
1. I am not a trained chef or nutritionist.
2. I am not a medical professional.
3. I am not a professional photographer.

Ingredients

Preparation and cooking

1. Slice the end off of the cabbage and cut it in half. Next slide each half into ribbons.
2. Peel the onion, slice in half, the slice thin moons from each half.
3. Mince 3 tablespoons of garlic.
4. Heat the olive oil in your largest pan until it is shimmering, not smoking, then add cabbage, onion and garlic.

Yes, your pan is going to be overflowing. Simply let it cook down, mixing using thongs. When the cabbage begins to caramelize (turn slightly brown), add the lime juice and spices then continue to mix until the spices are blended throughout.

Nutrition

Two lbs of cabbage will make approximately 6 cups sauteed. The nutritional breakdown for this recipe is as follows:

Just a few notes ….

The smallest cabbage head I could find at the store was 4 lbs! We grow everything bigger in Texas! Now, I have half a cabbage that I need to find something else to do with it. The nice thing about sauteed cabbage is you can use just about any seasoning you like and it is going to be good. Last time I made this dish, I used Za’atar and Aleppo pepper. On the internet you will find a plethora of different seasonings and additions to cabbage — including butter and wine!

If you make this dish, let me know what your favorite spice combos are!