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Backstorygot this recipe out of the July/August 2001 issue of Taste of Home magazine and it is now a regular at my house. I actually never knew how good cooked cabbage was until I made this. I always have a head of cabbage on hand for this one.
- 1 Tbs. finely chopped onion
- 1 garlic clove, minced
- 1 Tbs. Vegetable oil
- 5 cups chopped cabbage (I use one whole medium size head)
- 1 Tbs. Soy sauce
- 1/2 tsp. Sugar
- 1/8 tsp. Pepper
- In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender. Yield 6-servings.
- *Note: I like mine real tender so I cook with the lid on.