Sauteed cabbage with peppers, or the one dish to get right
Sauteed cabbage is cooked in a smoky onion, tomato and pepper sauce, until it is silky, glistening and melting in your mouth. And we sautee cabbage without oil!My partner describes this as "the best cabbage he's ever had." To me, it's one of the only dishes my mother could get right, an easy weeknight meal to throw together at the end of a long day. It's comforting, delicious, an Eastern European dish with real flavour pedigree. You can serve it over brown rice, alongside potatoes, or just eat it on a crusty piece of wholegrain bread. If you're out of bell peppers, don't worry and omit them.
2teaspoonsdried oregano or basilif using fresh, use 2 Tbs
½teaspoonchili flakesor more, to taste
1Tbvinegarwhite wine, apple cider. or regular
Chopped parsley, cilantro, or chives, to taste(optional)
Slice onions and peppers into thin strips.
Sauté onions on low-medium heat for 5-10 mins, until they become translucent. Add peppers, sauté another 10 mins, until pepper strips and onions start to caramelize, stirring occasionally.
Chop garlic coarsely. Add to pan, sauté for 1 minute.
Chop cabbage head into thin strips. Add to pan, stir to mix with other ingredients, cover with lid, and sauté on medium heat for 15 minutes. Every 5 minutes or so, check that the cabbage and peppers aren't sticking to the bottom, and give the pan a good stir.
If using fresh tomatoes, chop them finely and let them cook without adding the spices for 10 minutes on medium heat. Then add spices and cook for another 5 mins. If using tomato paste, add spices along with paste and let cook, uncovered, for 15 minutes.