A Different Kind of Slaw

I used to hate cabbage. Probably because I had it served with corned beef (which I also don't like) and steamed until it was soft and odorous. But chopping and sautéing it is a different and, I think, better way to get the benefits of cruciferous veggies. Here are two suggestions, but go ahead and make up your own!

Bittersweet Slaw

Olive oil
Onion, chopped
Garlic cloves
Cabbage, shredded
Apple cider vinegar
Nutmeg
Pine nuts
Raisins
Fresh parsley
White wine

Heat olive oil in skillet and add onions, stirring for a few minutes. Add a couple crushed garlic cloves and the shredded cabbage (as much as will fit comfortably in the pan). Add some apple cider vinegar to keep the cabbage from sticking to the pan and burning. As the cabbage cooks and gets softer, mix other ingredients into the pan. Add some white wine to keep the ingredients from burning. Let cook, stirring for another few minutes until everything has had a chance to heat up and soften. I like serving over cooked Basmati rice.

Italian Slaw

Olive oil
Lemon juice
Cabbage, shredded
Garlic cloves
Parsley
Basil
Black pepper
Dash of salt
Red cherry tomatoes, halved
Shredded mozzarella

Heat olive oil in skillet and add cabbage. Pour over it some lemon juice and add crushed garlic. Add some water to the pan if the cabbage begins to brown or stick to the pan. Flavor with spices. A few minutes before the cabbage is done, add tomatoes. Remove from heat and mix in shredded cheese to make a gooey, delicious slaw.

(Recipes by H. Farrell)