Nothing could be simpler than this! I love red cabbage (mostly because it’s actually purple…my favorite color!), using it in soups and salads all the time. This is a new twist and I am giving the credit for this recipe to my daughter, Jacqueline, who came up with it!
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½ to 1 whole purple cabbage
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1 to 2 tablespoons Avocado oil
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Sea salt and pepper to taste (optional spices could be minced garlic or shallots, finely chopped parsley, paprika, or crushed pepper, if you like it a bit spicier)
Thinly slice and then chop the cabbage.
Sauté in oil with desired seasonings, but good old salt and pepper is just fine! Sauté until tender.
Enjoy warm as a side dish, or cold on top of salads.
