Recipe by annya127
This is my mother's recipe that I thought was delicious, and I am not a cabbage fan! It is very healthy, with lots of vegetables and good fats from olive oil. There is also lots of room for variation.
Top Review by Karen Elizabeth
I made this as described, easily prepared, it was very pleasant served with steamed rice as a light and quick supper. Could be augmented with other vegetables, and you could add a little meat quite easily, but we liked it as was. Made for Spring PAC 2012, thank you :)
- 1 medium head of cabbage
- 2 large carrots
- 1 medium zucchini
- 3 garlic cloves
- 1 -2 tablespoon extra virgin olive oil (I prefer Bertolli's)
- 2 tablespoons low-sodium teriyaki sauce
- black pepper (to taste)
Directions See How It's Made
- Shred cabbage.
- Peel and slice carrots diagonally into thin, oval slices.
- Slice zucchini
- Mince garlic.
- Heat olive oil in large skillet over medium heat. Sautee the carrots first, then add cabbage, and then zucchini. Add teriyaki sauce and stir fly until the vegetables are sligtly soft but still have some crunch to them (5-10 min). Stir in garlic and let it sit for several minutes so the garlic essence can sink inches Sprinkle with black pepper to taste.