Wednesday, September 17, 2008

Pesto-Seasoned Sauteed Cabbage


1 tablespoon olive oil
4 garlic cloves, minced
1/4 cup pine nuts
1/2 large head of cabbage, thinly sliced
1/4 cup fresh basil leaf, thinly sliced
2 tablespoons grated fresh parmesan cheese

Shred cabbage very thinly, or use food processor slicing blade.

Heat olive oil in a large skillet over medium high heat.

Add garlic and pinenuts and saute until the garlic is aromatic, 1 minute.

Add cabbage and stir to coat with oil. Saute until slightly wilted, 3-5 minutes.

Remove skillet from heat, stir in basil and top with Parmesan.

No comments: