From Gail's Kitchen
One of my favourite side-dish recipes is to simply sauté thinly sliced cabbage in a little oil with some salt, pepper, and a tiny bit of sugar, leaving the cabbage to lightly caramelize in the oil before starting to sauté it. In this version, I’ve added sundried tomatoes, the sweetness of which are nicely contrasted by the chiles. The addition of lemon juice at the end perfectly enhances and brightens the flavours.
Makes 4 servings
2 tbsp extra virgin olive oil or grapeseed oil
1/2 medium cabbage, halved, cored, and thinly sliced crosswise
1/3 cup thinly sliced drained oil-packed sundried tomatoes
3/4 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1/4 tsp red pepper flakes or 1/8 tsp ground cayenne
2 tsp freshly squeezed lemon juice, or more if desired (optional)
In a large sauté pan or skillet, heat oil over medium-high heat. Swirl the oil to cover the bottom of the pan. Add the cabbage, spreading it out evenly over the bottom of the pan. Add the sundried tomatoes, salt, oregano, black pepper and red pepper flakes to the top of the cabbage, but do not stir in. Cook the cabbage for 3 minutes, and then toss it to combine with the other ingredients. Cook, stirring occasionally, until the cabbage is softened but still tender-crisp, 5 to 7 minutes. Add the lemon juice (if using) and toss well to coat. Serve hot, but it’s delicious cold, as well.