Simple Sautéed Cabbage with Yoghurt
Spring harvested cabbage is amazingly sweet, crunchy and delicious. It is almost too good raw to eat cooked but this simple recipe really brings out the flavour of the cabbage and is totally addictive - give it a try! Tip - even the core of these cabbages are sweet and yummy.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 1/2 head of spring cabbage , roughly chopped
- 1 onion , chopped
- 1 Tbsp olive oil
- 1 Tbsp butter
- Handful of garlic scapes , chopped
- Juice of half a lemon or lime
- Plain yoghurt
- Salt and freshly ground black pepper
Heat oil and butter in a large skillet until hot but not smoking. Lower heat to medium, add onion, and fry until translucent, 5 minutes.
Add cabbage and fry, stirring often until cabbage has wilted but is not mushy, about 10-15 minutes.
Add salt and pepper to taste.
Sprinkle cabbage with lemon juice and toss.
Plate cabbage and add a couple of big dollops of yoghurt. Yum!
Serve with brown rice, quinoa or even on pasta.