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Sauteed green cabbage

(David L. Ryan/Globe Staff)
November 11, 2009

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Serves 6

Firm heads of green cabbage make fine slaw, and in a skillet, turn into a very sweet and appealing vegetable if cooked long enough. Don’t picture boiled cabbage wedges, but rather chopped leaves stewed in olive oil, with only salt and pepper, for 25 minutes. All the moisture is gone and the cabbage has a candy sweetness.

1 head green cabbage, quartered and cored
2 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1. Cut each quarter coarsely to make 2-inch pieces.

2. In a skillet large enough to hold all the cabbage, heat the oil over medium high heat. Add the cabbage with plenty of salt and pepper. Cook, stirring constantly, for 5 minutes or until the cabbage is beginning to wilt. It’s OK if some pieces brown at the edges.

3. Lower the heat, cover the pan, and let the cabbage continue cooking over very low heat for 15 minutes, stirring often, or until it wilts completely.

4. Remove the lid and turn up the heat. Cook, stirring constantly, for 5 minutes or until the excess moisture evaporates. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with parsley. Sheryl Julian