Sautéed Shredded Cabbage And Squash Recipes

SMOTHERED CABBAGE/YELLOW SQUASH

Steps:

• 1. In large skillet heat olive oil,add onions,bell pepper and garlic,saute until they are soft. Add chopped cabbage stirring to insure all veg cook evenly add squash,salt and pepper and paprika let simmer stir once or twice cover and let simmer 10 min or so until squash is tender.

BUTTERNUT SQUASH AND CABBAGE SKILLET

Steps:

• 1. Shred cabbage, peel and dice butternut squash (1 inch cubes), chop shallot.
• 2. In a large skillet, fry ground beef with bacon bits, season with salt and pepper, then add cabbage and squash.
• 3. Add broth, mustard, vinegar and let simmer on low.
• 4. In a smaller skillet, melt butter. Peel, core and slice the apple and fry in butter until soft and turning golden, then add honey and gently continue frying while checking the cabbage.
• 5. If cabbage and squash are soft, add apple, mix well, heat though and taste test, then serve immediately.
• 6. If cabbage and squash are not soft yet, set apples aside and let cabbage mixture simmer until soft, then add apples. Mix well, heat through and serve.

SAUTéED SHREDDED CABBAGE AND SQUASH

Steps:

• If serving the vegetables with grains, begin cooking the grains of your choice first.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet or a wok and add the onion. Cook, stirring, until it begins to soften, about 3 minutes. Add the shredded winter squash and the garlic and a generous pinch of salt. Cook, stirring often, until not quite tender, about 10 minutes, and add the remaining oil, the cabbage, sage, thyme, and salt and pepper to taste. Continue to cook, stirring often, until the vegetables are tender and fragrant, 8 to 10 minutes. Serve with grains or use the vegetables for the gratin below.
• If making a gratin, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin dish. In a large bowl, whisk together the eggs and milk. Add salt to taste (about 1/2 teaspoon) and freshly ground pepper, and stir in the cooked grains (I used cooked purple barley, and it was a beautiful and tasty combination with lots of texture) and the cooked vegetables. Add the cheeses and stir everything together, then scrape into the prepared baking dish.
• Bake 40 to 45 minutes, or until the top is lightly browned and the gratin is set. Allow to cool for 15 minutes or longer before cutting into wedges and serving. The gratin is good hot, warm or at room temperature, and you can cut it into smaller pieces to serve as an hors d'oeuvre.