Friday, February 5, 2010

sauteed red cabbage with caraway seeds

Cabbage is the poor woman's vegetable. It's insanely cheap, versatile and oh so easy to prepare. Let me tell you some fun facts about cabbage: it's super super high in vitamin c and has anti-inflammatory properties and is a rich source of calcium. Cabbage gets a bad rap because it tends to give off a strong odor when cooked. But guess what? That's only when you cook it for awhile, like, longer than 10 minutes. And you boil it. Well, that's gross. The idea of boiled cabbage just sounds so unappetizing. There's a much better and simpler way to go about cookin up some cruciferous goodness. Saute it! Really, all you need to do is thinly slice the cabbage head. Heat up a pan with olive oil, throw in some caraway seeds (which have a lovely almost licorice sweet flavor to them) and add the cabbage with a pinch of salt. Saute for maybe 2 to 3 minutes. That's it! So simple! So fast! I placed the sauteed cabbage in a tortilla with my obligatory mayonnaise. Cause that's how I roll. Cabbage burritos are awe-some! 

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