One night a week or two ago we found ourselves short on veggies for dinner. One thing we did have was a half a head of cabbage left over from when we made fish tacos. While Billy was out grilling, I decided to (attempt to, at least) throw something together with the cabbage. The results turned out better than either of us could have expected — we even decided to make it again (only, on purpose this time) the next week!

Here’s what you’ll need
– 3 tbsp butter, divided
– 5 cloves garlic, minced
– red pepper flakes
– dried, minced onions (you can use real onions, I was just in a pinch and the dried onions actually worked really well)
– salt and pepper
– 1/2 head cabbage, cut into strips (or however you prefer)
– 1/4 cup white wine

Melt two tablespoons of the butter in a medium saute pan over medium heat. When the butter begins to bubble, add the garlic, red pepper flakes, minced onions and salt and pepper. Saute until the garlic becomes fragrant, one to two minutes. Make sure not to let it turn too much because it will continue cooking while the cabbage is sauteing. Add the cabbage to the pan and saute until it begins to cook down, about three to five minutes. Once the cabbage is heated through and has cooked down (you’ll notice a considerable difference in how much room there is in the pan), add the wine. Deglaze and let the wine reduce. Add the remaining tablespoon of butter, check for seasoning and you’re done!

Sauteed Cabbage

We were totally amazed at how flavorful this cabbage was. We’ve had it two or three times since the first time I threw it together, and it goes well with pretty much everything (I think it goes great with steaks). The leaves of the cabbage pick up a ton of flavor from the garlic and wine, and you get just a hint of butter in each bite. We love this because it’s really simple to throw together and it’s different than a lot of other veggie side dishes that can get old after a while. It has become one of our go-to favorites for weeknight dinners.