Prep 10 mins
Cook 10 mins
This has been a favorite since the 1960's. I have no memory of where I originally found this recipe but it is quite good and very easy to prepare.
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 6 cups cabbage, shredded
- 1⁄3 cup water
- Heat oil and saute garlic along with the oregano.
- Stir in cabbage and water mixing well.
- Add salt and pepper to taste.
- Cover and cook over medium heat, stirring occasionally 8 to 10 minutes or until tender.
- Serve immediately.
made this last night to go with your pork chop Pork Chops Braised in White Wine#181070 and roasted potatoes...yummy. I did add some fresh chopped rosemary because I used some fresh in the pork chops but followed the rest of the recipe. Thank you for a great and tasty dish.
Take a chef's bow, my friend.
Yumm! Made this to go with some corned beef and potatoes for St. Patrick's Day and it was delicious!! I used fresh oregano from my herb garden and I had never eaten cabbage with oregano before, tasted good!! Used chicken broth instead of water, also. Turned out great, thanks for posting!!