It’s hard for families on the go to eat enough vegetables, so we decided to have one night every week that is only veggies. When we do, I always make this recipe. As the cabbage cooks, it sweetens a bit. I like to let it brown a little in the pan because I like the crispness and the flavor. Try it!

　　

Ingredients

serves 4

　　1 large head cabbage

　　3 tablespoons olive oil

　　3 tablespoons water (optional; see Note)

　　Salt and pepper to taste

　　

Step 1

Peel off and discard any bruised or wilted leaves from the cabbage, and use a sharp knife to remove the core. Cut the head in half lengthwise, then cut the halves crosswise into thin shreds.

　　

Step 2

In a large skillet or saucepan, heat the oil and sauté the shredded cabbage over medium-high heat for 5 minutes, tossing and stirring often until wilted. Reduce the heat to very low, cover the pan with a tight-fitting lid, and cook for 30 minutes, or until the cabbage is tender. Stir frequently, as the cabbage can scorch easily. Season the cabbage with salt and pepper to taste.

　　

Note

Step 3

The cabbage will steam in its own juice. If the low setting on your stove is not low enough, add water to prevent scorching.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.