2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast 1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill 2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...
Simple Sautéed Cabbage
1 head cabbage
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp dill
2 tbsp olive oil
Salt and pepper to taste
Cut the cabbage into quarters. Cut out and discard the core. Slice cabbage thinly and separate the slices into shreds.
Heat the olive oil in a large pan with tall sides over medium-high heat. Add the onion and garlic and saute for about a minute, until fragrant.
Add the sliced cabbage and season with salt and pepper to taste. (If you can't fit all the cabbage into the pan at once, add it in batches and let it wilt down a bit before adding more.) Saute for 10-15 minutes, until cabbage is caramelized. Use tongs to stir the cabbage every 1-2 minutes during sauteing, but not constantly, as constant stirring will prevent browning.
In the last 5 minutes of cooking, add in the dill and mix well.
