Ingredients
- 2 lbs. fresh Savoy Cabbage
- 2 cloves garlic
- 1/4 cup extra virgin olive oil (we recommend Taber Ranch or Capay Oaks)
- salt and pepper to taste
Preparation
1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4″ strips.
2. Heat the garlic cloves in the oil in a large pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thoroughly cooked.
5. Salt and pepper to taste.
If the cabbage gets to dry while cooking just add a little water to keep it from sticking. Note that the volume will reduce by 60 or 70% when cooked.
Adapted from cookingwithpatty.com.
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