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Joyce’s Cabbage

I love cooking with my Dutch oven, but you can use a heavy saute pan just as well.


  • 1/2 head of finely shredded cabbage. rinsed
  • 2-4 cloves of minced garlic
  • 2 tablespoons apple cider vinegar
  • A glug of olive oil
  • A pat of butter
  • Salt and pepper to taste
  • 1 hefty tablespoon of lemon artichoke pesto (optional)


Turn stove on medium high and drizzle a glug of olive oil in the Dutch oven. Add a pat of butter when the oil starts to shimmer.  When the butter has stopped foaming, add the cabbage. You might want to put in half the cabbage first, toss it a bit to coat with oil and then add the other half. Turn the heat down a little, and let the cabbage cook with the little bit of water from the rinse. Turn the cabbage from time to time so that it cooks evenly. If it looks dry, add a little water. When the cabbage starts to soften, add the garlic and toss gently to mix. After the garlic has blossomed for a bit, add the vinegar. I happened to have some left over artichoke pesto, so I threw that in also. Mix and let the taste develop. When the cabbage looks soft and friendly, season with salt and pepper.

This can be served on toasted bread, with rice or noddles. If you have plain,  cooked quinoa, heat the quinoa in a little bit of butter, and serve the cabbage on top.edded cabbage.

Submitted by Joyce Wong, Tucson CSA