It’s Thursday now as I begin this post and my ears are anticipating the joyful shout of many 9 to fivers as their day winds to an end, “Thank God it’s Friday!” I’m thankful, too. Not because it’s the end of a long work week, but it’s the first Friday of the month which means it’s Ina Garten Friday, when I and a group of other bloggers celebrate Ina Garten and her food, which tends to be easy to prepare, delicious and yummy and the tummy. This week the group members are cooking up soup, appetizers, or side dishes.
When I saw Ina’s recipe for sautéed cabbage Food Network , I thought, “That’s it!” I’ve been eating, and loving this sooo too easy to prepare dish for many, many, moons. I learned it in Spain from a visiting Chinese student. Back in those days, boiling eggs was as an accomplishment for me, so learning to prepare something that was so effortless, and tasted so good was fantastic! And later, what I learned and cared about as a maturing adult, is that cabbage offers so many health benefits. It’s good for lowering cholesterol; it has anti-inflammatory benefits; it supports the cardiovascular system; and it helps to heal stomach ulcers. In short, I want to eat it for my healthy eating habits.
The following recipe is an adaptation of Ina’s found on Food Network .To make the dish healthier, I used olive in place of the butter, and added chopped almonds to provide protein. This light vegan meal can be eaten as a side dish, or as a light lunch accompanied with a tomato salad and bread.