This recipe came from my mother's kitchen, I don't remember
her using a recipe but when she initially made this for me, I had
never seen purple cabbage before. She usually adds some type
of chicken sausage that she grills or roasts separately. My aunt
is a vegetarian and she appreciates this dish-without the meat
when she visits us.
- 1 large head of purple cabbage, quartered then sliced thin
- 1 large Vidalia sweet onion, chopped
- 2 garlic cloves, crushed on thinly sliced
- 1 pack of shredded rainbow veggies
- 1/4 cup Cento Olive Oil
- Real Sea Salt
- Pepper
- Lawry's Seasoning Salt
Begin cutting the cabbage in half and then cut each section in
half again. Cut out the core and begin slicing the cabbage
in thin sections similar to shreds. Rinse all vegetables to get
the grit and dirt out. In a large skillet or dutch over, add the
olive oil, onions and garlic. Cook for about 5 minutes.
Add the cabbage to the skillet gradually, turn the heat up and
stir. Cover and let simmer for 15 minutes. Add the rainbow
veggies which should consist of shredded carrots, broccoli and
cauliflower. Stir and let simmer until the cabbage is tender but
not soggy.
Season to taste with the seasonings. You can also add real
bacon bits or smoked sea salt if you are vegetarian.
Another variation of this recipe, you can use green cabbage
and red onions or shallots.
