Garlicky cabbage is hands down one of our favorite weeknight side dishes. Delicious, so easy + quick, and goes with absolutely everything! Also, delicious left over and eaten cold, maybe with a fried egg on top...
Garlicky Cabbage Yields: 4-6 Servings
2 Tbsp. olive oil
3-4 whole cloves garlic
1 medium-sized head red or green cabbage, quartered, then sliced very thin
1 Tbsp coconut aminos
Splash of white wine (optional)
In a skillet large enough to hold all of the cabbage, heat the oil over a medium flame until it is hot but not smoking. Add the garlic, and saute, turning over occasionally, until it is golden brown all over. Add the cabbage, and keep it moving - turn it over occasionally, and continue sauteeing for 5 minutes.
Add the coconut aminos and keep stirring. If it seems dry add a couple Tbsp. of water, but it shouldn't get very liquid; just enough to keep it from sticking. If you're feeling frisky, replace the water with a generous splash of white wine (chardonnay or pinot grigio will do just fine). Cover and continue cooking for about 5 minutes, or until cabbage is tender. Serve immediately.
