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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sautéed Cabbage Recipe

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This recipe for Sautéed Cabbage is from Kemp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 medium head of cabbage
1 lb. turkey ham
1 green bell pepper
1 red bell pepper
1 sweet onion
Extra virgin olive oil
Garlic powder
Hot sauce
Goya Adobo all-purpose seasoning with pepper

Directions:
Directions:
Core and thin slice cabbage as if shredding for coleslaw and set aside. Cut ham, peppers, and onion into thin strips. Over medium high heat, pour just enough olive oil in large skillet to cover the bottom. When olive oil is hot, layer in cabbage, ham, and peppers and onion. Season to taste with garlic powder, hot sauce, and Adobo seasoning. Toss mixture with tongs, adding more cabbage, ham, peppers and onion as it cooks down and all the ingredients fit into the skillet. Once the cabbage is wilted but not completely cooked, turn heat down to low (or off if not serving right away) and cover skillet with lid. The steam will finish cooking the cabbage. Texture should be just tender but not mushy. Serves six to eight people. Serve with hot cornbread.

Variations: Use Kielbasa or ham steak instead of turkey ham. Add cubed potatoes or sliced carrots for a heartier dish.

 

 

 

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