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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Shred cabbage.
2. Peel and slice carrots diagonally into thin, oval slices.
3. Slice zucchini
4. Mince garlic.
5. 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.
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