Sautéed Cabbage
- 1 small head green cabbage, cored, cut into thin strips (about 5-6 cups, loosely packed)
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup water
Heat oil in large skillet over medium heat. Add cabbage strips, thyme, salt, and pepper. Stir well. Cook 10-15 minutes, stirring occasionally, until the cabbage is tender and slightly browned.
Add water when cabbage starts to stick to pan or begins to brown more than you prefer. Serve warm.
Yield: 5-6 servings (serving size: about ½ cup)
- Instead of thyme, you can substitute any herb or spice of your choice, such as basil, oregano, etc.
Carbohydrates: 4gProtein: 1gFat: 4gFiber: 2gSugar: 2g