The first time I made these beans was when my parents came to visit us when I was pregnant. It was the first time my husband Chris was going to cook something for my father and he was nervous. My father is not someone who will tell you something tastes good if he doesn’t enjoy it! His critiques have helped me to fine-tune my cooking skills from a young age, lol. Chris was making grilled chicken drumsticks and I made these beans. Both were a smash hit! We took a plate over to our neighbor and the very next time she spotted my husband, she shouted “THOSE BEANS!!!!” I made them for my sister and nephews as well to big applause. Maybe one day I can get Chris to share his technique for the chicken. Until then, we have… THE BEANS.

Meaty Baked Beans

 

Print

Prep time

5 mins

Cook time

2 hours

Total time

2 hours 5 mins

 

Canned baked beans get a tangy revamp with the addition of brown sugar, lots of meat, chili sauce and veggies.

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

• ½ lb ground beef
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• ½ pack bacon, cut into halves
• 1 28-oz. cans Bush’s Baked Beans (1 brown sugar hickory flavor, 1 original flavor)
• 1 bottle Heinz Chili Sauce
• ½ cup brown sugar splenda (can substitute regular brown sugar if you like)
• Salt and pepper
• 1 tbsp oil

Instructions

1. Sauté onion, bell pepper, ground beef and bacon in oil in a nonstick skillet until onion is translucent.
2. Add beans, chili sauce, brown sugar splenda, salt and pepper and cook on medium low, stirring occasionally, for 1-2 hours.

3.5.3226

• ½ lb ground beef
• 1 green bell pepper, cut into chunks
• 1 onion, cut into chunks
• ½ pack bacon, cut into halves
• 1 28-oz. cans Bush’s Baked Beans (1 brown sugar hickory flavor, 1 original flavor)
• 1 bottle Heinz Chili Sauce
• ½ cup brown sugar splenda (can substitute regular brown sugar if you like)
• Salt and pepper
• 1 tbsp oil

Add the onion, bell pepper, ground beef and bacon to a nonstick skillet.

Sauté them in a little oil until onion is translucent.

Add beans, chili sauce, and brown sugar splenda.

Cook on medium low, stirring occasionally, for 1-2 hours. Season to taste with salt and pepper.

These go well with any grilled meat, like hot dogs (see above), pulled pork, or grilled drumsticks, and of course, they are also excellent all by themselves!

I have been watching a lot of baby-led weaning videos for more ideas on what to feed my little girl. A British lady mentioned this dish and it sounded intriguing. She made hers as a soft puree, which didn’t appeal to me, so I roasted my broccoli and added an American spin to my cheese sauce.

5.0 from 1 reviews

Cauliflower Cheese

 

Print

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Creamy, comforting cheese sauce baked onto peppery roasted cauliflower.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 head of fresh cauliflower, cut into large florets
• 2 tbsp oil
• 1 tbsp garlic powder
• 1 tbsp ground black pepper
• 1 tbsp ground mustard
• ¼ cup grated parmesan cheese
• 1 tbsp cornstarch
• 2 cups shredded cheese
• 1 cup heavy cream
• 1 cup water
• 1 tbsp Frank’s Hot Sauce

Instructions

1. Preheat oven to 425 degrees.
2. On a foil-lined baking sheet, mix cauliflower, oil, garlic powder, black pepper, ground mustard and parmesan cheese until all of the cauliflower is well-coated.
3. Roast for 20 minutes.
4. In a small pot, add cornstarch, shredded cheese (I like to mix up the cornstarch and cheese as it helps distribute the cornstarch evenly), cream, water and hot sauce.
5. Cook on medium high heat, stirring frequently, until cheese has melted and sauce has thickened, approximately 5 minutes.
6. Place the roasted cauliflower in a greased casserole dish.
7. Top with the cheese sauce.
8. Bake for an additional 15 minutes, until the cheese is golden and bubbly.

Nutrition Information

Calories: 440 Fat: 37.6 Saturated fat: 19.8 Carbohydrates: 10.5 Sugar: 2.6 Sodium: 386 Fiber: 2.7 Protein: 17.2 Cholesterol: 100

3.5.3208

Get together:

• 1 head of fresh cauliflower, cut into large florets
• 2 tbsp oil
• 1 tbsp garlic powder
• 1 tbsp ground black pepper
• 1 tbsp ground mustard
• ¼ cup grated parmesan cheese
• 1 tbsp cornstarch
• 2 cups shredded cheese
• 1 cup heavy cream
• 1 cup water
• 1 tbsp Frank’s Hot Sauce

Preheat oven to 425 degrees.

On a foil-lined baking sheet, mix cauliflower, oil, garlic powder, black pepper, ground mustard and parmesan cheese until all of the cauliflower is well-coated.

Roast for 20 minutes.

In a small pot, add cornstarch, shredded cheese (I like to mix up the cornstarch and cheese as it helps distribute the cornstarch evenly)…

cream, water and hot sauce.

Cook on medium high heat, stirring frequently, until cheese has melted and sauce has thickened, approximately 5 minutes.

Place the roasted cauliflower in a greased casserole dish.

Top with the cheese sauce.

Bake for an additional 15 minutes, until the cheese is golden and bubbly.

It’s so creamy and warm and comforting. Roasting the cauliflower prevents it from tasting like a bowl of mush. You can eat it in a bowl all by itself, or serve it with something simple like browned ground beef or grilled drumsticks.

This sweet and sour red cabbage is a very easy and versatile side dish. I feel like I always run across recipes that call for just a little bit of red cabbage, like lo mein, and then I’m stuck wondering what to do with the rest. So, this is perfect for us!

Sweet and Sour Red Cabbage

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Crunchy red cabbage in a sweet and tangy glaze. Perfect weeknight side dish!

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 small red cabbage or ½ large red cabbage, chopped
• 2 tbsp butter
• 2 tbsp brown sugar (I use brown sugar Splenda)
• 2 tbsp rice vinegar
• Salt and Pepper (approximately 1 tsp of each)

Instructions

1. Chop the cabbage into large chunks and set out the remaining ingredients.
2. Toss everything into a nonstick skillet, including the salt and pepper.
3. Cover and cook on medium high heat for 20 minutes, stirring occasionally.

Nutrition Information

Calories: 131 Fat: 5.9 Saturated fat: 3.7 Carbohydrates: 16.4 Sugar: 11.7 Sodium: 73 Fiber: 4.5 Protein: 2.3 Cholesterol: 15

3.5.3208

Gather up:

• 1 small red cabbage or ½ large red cabbage, chopped
• 2 tbsp butter
• 2 tbsp brown sugar (I use brown sugar Splenda)
• 2 tbsp rice vinegar
• Salt and Pepper (approximately 1 tsp of each)

Chop the cabbage into large chunks and set out the remaining ingredients.

Toss everything into a nonstick skillet, including the salt and pepper.

Cover and cook on medium high heat for 20 minutes, stirring occasionally.

I like to serve this with thin-cut pork chops seasoned with Old Bay. It would go well with any grilled meat, but I wouldn’t pair it with something that has a sauce.

We just got our first grill the other day. In my mind, grilling means hot dogs, hamburgers, loaded baked potatoes, baked beans and lots of cold ice cream. Unfortunately, the weather has been non-stop rain. So I brought the fun indoors and baked this loaded mashed cauliflower. The instructions here are just a guide. You can easily add crumbled cooked bacon or pre-shredded chicken to make it heartier, swap the plain cream cheese for sundried tomato cream cheese or jalapeno cream cheese, or cook the entire thing on top of a layer of taco meat. It’s a handy base recipe to have in your arsenal.

Loaded Mashed Cauliflower

 

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Creamy mashed cauliflower infused with all the flavors of a traditional baked potato.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 2 bags of Frozen Cauliflower
• 8oz. Plain Cream Cheese
• 8oz. Sour Cream
• 4 green onions, finely chopped
• ½ cup shredded cheddar cheese
• Salt and Pepper

Instructions

1. Preheat oven to 350 degrees.
2. Boil frozen cauliflower until very soft, approximately 10 minutes.
3. Drain and place in a large bowl.
4. Mash until there are no longer any large chunks.
5. Add cream cheese, green onions, sour cream, cheddar cheese, salt and pepper.
6. Stir well to incorporate all ingredients. You can do this by hand or with a standing mixer using the paddle attachment.
7. Spoon into a greased baking dish.
8. Bake for 30 minutes.

Nutrition Information

Calories: 443 Fat: 33 Carbohydrates: 16 Sugar: 9 Sodium: 409 Protein: 13

3.2.2929

• 2 16oz bags of Frozen Cauliflower
• 8oz. Plain Cream Cheese
• 8oz. Sour Cream
• 4 green onions, finely chopped
• 1/2 cup shredded cheddar cheese
• Salt and Pepper

Preheat oven to 350 degrees.

Boil frozen cauliflower until very soft, approximately 10 minutes.

Drain and place in a large bowl.

Mash until there are no longer any large chunks.

Add cream cheese, green onions, sour cream, cheddar cheese, salt and pepper.

Stir well to incorporate all ingredients. You can do this by hand or with a standing mixer using the paddle attachment.

Spoon into a greased baking dish.

Bake for 30 minutes.

For a few reasons, I eat a fair amount of Swedish food. I tracked down a place that serves a traditional Swedish smorgasbord for Christmas here in Charleston and I’m super excited to go at the end of the year. Until then, without a doubt, this is my favorite Swedish dish! I have no idea who Jansson is, but we are tempted by the same things. I ate this for lunch with a slice of meatloaf for an entire week! Traditionally, it’s made with potatoes, but cooked daikon radish is an excellent substitute. It tastes like much more flavorful potatoes au gratin. The recipe is adapted from Sten Skaldeman’s cookbook The Low Carb High Fat Cookbook. (Rush out and get this book if you do not already own it!) I love anchovies and, for me, they really make the dish, but if you can’t find them or you don’t like them, use a tablespoon of fish sauce or Worcestershire sauce mixed in with the heavy cream for a similar depth of flavor.

Jansson’s Temptation (Daikon Radish Gratin)

 

Print

Prep time

5 mins

Cook time

1 hour 10 mins

Total time

1 hour 15 mins

 

Daikon radish baked in a light, seasoned cream sauce with onion and anchovies.

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

• 2 daikon radishes, peeled and sliced thin
• 1 onion, sliced into rings
• 1 stick of butter
• Salt and pepper
• Garlic powder
• Fresh thyme
• 2 oz anchovies
• 2 cups heavy cream
• 1 tbsp grated parmesan cheese (optional)

Instructions

1. Preheat oven to 375.
2. Prepare radishes and boil for 15 minutes, until fork tender. This step is really important. Even though the radishes will bake in the oven later, if you don’t pre-cook them, they tend to come out a bit crunchy. Boiling them gives them the nice, tender texture you’re used to in potatoes au gratin.
3. Sauté onion slices in butter until translucent, approximately 10 minutes.
4. Drain the radishes.
5. In a greased baking dish, layer the radishes, onion slices, seasoning (a sprinkle of salt, pepper, garlic powder, and fresh thyme), and anchovies, ending with a layer of radishes on top.
6. Pour cream over the radishes.
7. Sprinkle a little parmesan cheese on top for color (optional).
8. Bake for 50 minutes.
9. Let cool and serve.

Notes

Nutrition includes a stick of butter even though entire stick is not consumed in the final dish.

Nutrition Information

Calories: 317 Fat: 32 Saturated fat: 20 Carbohydrates: 3 Sugar: 1 Sodium: 515 Fiber: 1 Protein: 6 Cholesterol: 107

3.2.2885

You’ll need:

• 2 daikon radishes, peeled and sliced thin
• 1 onion, sliced into rings
• 1 stick of butter
• Salt and pepper
• Garlic powder
• Fresh thyme
• 2 oz anchovies
• 2 cups heavy cream
• 1 tbsp grated parmesan cheese (optional)

If you haven’t seen them before, this is what daikon radishes look like:

Like a big, pale carrot, you need to cut off the ends and peel off the outer layer of skin with a potato peeler.

Once you’ve done that, slice them thin.

Preheat oven to 375.

Prepare radishes and boil for 15 minutes, until fork tender. This step is really important. Even though the radishes will bake in the oven later, if you don’t pre-cook them, they tend to come out a bit crunchy. Boiling them gives them the nice, tender texture you’re used to in potatoes au gratin.

Sauté onion slices in butter until translucent, approximately 10 minutes.

Drain the radishes.

In a greased baking dish, layer the radishes…

Onion slices…

Seasoning (a sprinkle of salt, pepper, garlic powder, and fresh thyme)…

And anchovies…

over and over, ending with a layer of radishes on top.

Pour cream over the radishes.

You can stop here, but I like to sprinkle a little parmesan cheese on top for color.

Bake for 50 minutes.

Let cool and serve.

This pairs really well with sliced duck, fish like tuna or salmon, or a light side salad.

When I was growing up, we would eat this for breakfast with fried dumplings. I can remember opening my bedroom door on a weekend morning, smelling it cooking on the stove and rushing to the kitchen to see if it was time to eat. It wasn’t until my adult years that I started making it as a side dish with dinner.

If you have never had it before, salted codfish (or “saltfish” or “bacalao”) is dried, salted codfish that must be re-hydrated and the outer layer of salt removed by boiling or soaking hot water. Once you’ve done so, the texture is like slightly firmer tuna and it gives everything a nutty, salty flavor. It’s eaten all over the Caribbean and Latin America in a variety of ways. Another of my favorites is Jamaican saltfish fritters! Still trying to find a way to make a low carb version of that, but until then, this is how I get my saltfish fix!

Spinach with Salted Codfish

 

Print

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Jamaican-style sauteed spinach and veggies with saltfish

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

• ½ lb Salted Codfish
• ½ onion, sliced
• 1 scotch bonnet pepper, de-seeded and minced
• 1 tomato, chopped
• 2 stalks of scallion, chopped
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• 2 16-oz bags of frozen spinach
• 2 tbsp butter

Instructions

1. Boil the codfish for 20 minutes to remove some of the salt. Rinse in cool water and shred.
2. Prepare the onion, pepper, tomato, scallion and garlic.
3. Add oil to a large skillet and sauté the tomato mixture on medium heat for 10 minutes, stirring frequently.
4. Add spinach, butter, and shredded fish to the skillet.
5. Cover and cook for 20 minutes, stirring occasionally.
6. Uncover and cook for an additional 10 minutes to evaporate some of the liquid in the pan.
7. Season to taste, but watch the salt content.

Notes

Sodium amounts were not calculated for this recipe because I could not find a way to calculate it that took into account that a lot of the salt is removed from the saltfish during the boiling process.

Nutrition Information

Calories: 160 Fat: 10 Saturated fat: 3 Trans fat: 0 Carbohydrates: 8 Sugar: 2 Fiber: 4 Protein: 15 Cholesterol: 30

3.2.2885

Gather up:

• ½ lb Salted Codfish
• ½ onion, sliced
• 1 scotch bonnet pepper, de-seeded and minced
• 1 tomato, chopped
• 2 stalks of scallion, chopped
• 2 cloves of garlic, minced
• 2 tbsp olive oil
• 2 16-oz bags of frozen spinach
• 2 tbsp butter

This is what salted codfish looks like.

You can see from the package that these chunks of fish are preserved in a thick layer of salt and have been de-boned. If yours haven’t already been de-boned, you will need to do that after they are boiled. The texture of it at this stage is like a flat piece of beef jerky.

Boil the codfish for 20 minutes to remove some of the salt. Rinse in cool water and shred.

Prepare the onion, pepper, tomato, scallion and garlic.

Add oil to a large skillet and sauté the tomato mixture on medium heat for 10 minutes, stirring frequently.

Add spinach, butter, and shredded fish to the skillet.

Cover and cook for 20 minutes, stirring occasionally.

Uncover and cook for an additional 10 minutes to evaporate some of the liquid in the pan.

Season to taste, but watch the salt content. The fish seasons everything in the skillet with a bit of salt, so you don’t want to mindlessly add too much additional salt.

I served this with curry jerk chicken* and a low-carb wrap.

*Super easy! Put 1 pack of chicken thighs, 1 tbsp olive oil, 3 tbsp curry powder, 1 tbsp reduced-sugar ketchup, 1 tbsp Goya Adobo seasoning powder, ¼ cup water, and 2 tbsp jerk seasoning into the slow cooker on high for 3 hours, stirring occasionally. Oh my gosh, so so so good!!!

Around this time of the year, everyone is looking for that perfect fresh green bean side dish. I love a good green bean casserole, but my most requested green bean dish is this easy little number. These green beans just melt in your mouth with all their buttery deliciousness. They’re excellent paired with chicken, turkey, ham and even all on their own!

You’ll need:

• 3 lbs fresh green beans
• 2 sticks of butter
• 1 tbsp dried parsley
• 2 tbsp season salt
• 3 strips of bacon
• 8 cups of water

Trim the ends off your green beans.

Place them in a large pot and add the butter, parsley, season salt, and bacon.

Cover with 8 cups of water and simmer on medium high heat for approximately 1 hour and 20 minutes, until the water has cooked off and you are left with just melted butter.

Serve.

I love to wrap myself in a blanket and eat them straight out of a little bowl on the couch.

Southern Green Beans

 

Print

Prep time

5 mins

Cook time

1 hour 20 mins

Total time

1 hour 25 mins

 

Buttery, southern-style green beans cooked with parsley and pork.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 3 lbs fresh green beans
• 2 sticks of butter
• 1 tbsp dried parsley
• 2 tbsp season salt
• 3 strips of bacon
• 8 cups of water

Instructions

1. Trim the ends off your green beans.
2. Place them in a large pot and add the butter, parsley, season salt, and bacon.
3. Cover with 8 cups of water and simmer on medium high heat for approximately 1 hour and 20 minutes, until the water has cooked off and you are left with just melted butter.

Notes

The nutrition information includes 2 full sticks of butter, even though it is unlikely you will consume all of the butter sauce.

Nutrition Information

Calories: 586 Fat: 53 Saturated fat: 31.4 Carbohydrates: 24.4 Sugar: 4.8 Sodium: 4060 Fiber: 11.6 Protein: 9.7 Cholesterol: 121

3.2.2802

Remember when it used to be hell on earth to get a recipe out of someone? Everyone’s recipe was a “secret” and there was no way they could give it to you without some family member rolling in their grave. The first time I had summer squash was at an office potluck and it was served with a ton of onions and swimming in butter. Sooo good! The woman who brought it refused to say exactly how she made it. Thanks to the internet I later learned the “secret family recipe” was a totally standard recipe for yellow squash and made all over Florida. (Squash + Onion + Butter + Water = Boom. Good grief lady, THAT is what you were trying to keep under wraps?!) Since I learned the recipe, I’ve made it hundreds of times and I always clean my plate. I was not even tempted to try it another way until I came across Gourmet Girl’s Yellow Cheddar Squash Casserole the other day and it’s the perfect twist.

The squash is sautéed and then baked in a cheesy sauce and topped with an almond flour crumble. Once it has cooled a bit, you can slice it up and serve it with whatever protein you have on hand or even just a big salad. It keeps for a long time in the fridge or freezer so it’s perfect to bake at the beginning of the week and then slice up throughout the week as needed for a side dish. I’ve adapted her incredible recipe to suit my tastes. Okay. Here we go:

• 5 yellow squash
• 1/2 white onion
• 1 tbsp olive oil
• 2 sprigs of fresh thyme
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese
• 1/2 cup heavy whipping cream
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 stick of butter, room temperature
• 1 cup of almond flour
• 1 tsp paprika (optional)
• Salt and Pepper

Preheat your oven to 350.

Slice your squash and onion and set out your thyme.

Add the squash, onion, and thyme to a skillet with a little olive oil and salt and pepper. You do not need to remove the thyme leaves from the stem.

Cover and sauté on medium heat for approximately 15 minutes, until the onion is translucent and the squash is tender, stirring frequently.

Remove the thyme stems from the skillet and drain off any water or oil still in the pan.

In a small bowl, add almond flour and softened butter…

combine with a fork or your hands until it turns into a paste.

In a large bowl, combine cooked squash and onion mixture, cheddar cheese, mozzarella cheese, parmesan cheese, heavy whipping cream, egg, garlic powder, onion powder, and cayenne pepper. Stir well to combine.

Pour into a baking dish.

Top with dollops of the almond paste and a sprinkle of paprika.

Bake for approximately 40 minutes, until the top is golden brown and bubbly.

Let it cool and then slice and serve.

I like to serve my casserole with baked BBQ chicken tenderloins.

Summer Squash Casserole

 

Print

Prep time

2 mins

Cook time

55 mins

Total time

57 mins

 

Easy vegetable casserole of tender, yellow summer squash & herbs baked in a cheesy sauce and topped with almond flour crumble. Perfect side dish.

Author: Tekesha @ EatMoreFoodProject

Serves: 8

Ingredients

• 5 yellow squash
• ½ white onion
• 1 tbsp olive oil
• 2 sprigs of fresh thyme
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ¼ cup parmesan cheese
• ½ cup heavy whipping cream
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper
• 1 stick of butter, room temperature
• 1 cup of almond flour
• 1 tsp paprika (optional)
• Salt and Pepper

Instructions

1. Preheat your oven to 350.
2. Slice your squash and onion and set out your thyme.
3. Add the squash, onion, and thyme to a skillet with a little olive oil and salt and pepper. You do not need to remove the thyme leaves from the stem.
4. Cover and sauté on medium heat for approximately 15 minutes, until the onion is translucent and the squash is tender, stirring frequently.
5. Remove the thyme stems from the skillet and drain off any water or oil still in the pan.
6. In a small bowl, combine almond flour and softened butter with a fork or your hands until it turns into a paste.
7. In a large bowl, combine cooked squash and onion mixture, cheddar cheese, mozzarella cheese, parmesan cheese, heavy whipping cream, egg, garlic powder, onion powder, and cayenne pepper. Stir well to combine.
8. Pour into a baking dish.
9. Top with dollops of the almond paste and a sprinkle of paprika.
10. Bake for approximately 40 minutes, until the top is golden brown and bubbly.
11. Let it cool and then slice and serve.

Nutrition Information

Calories: 412 Fat: 36 Carbohydrates: 10 Sugar: 3 Sodium: 405 Protein: 16

3.2.1311

There was a period of several years that I couldn’t go anywhere near cabbage. A friend and I decided to go on this cabbage soup diet. We got a ton of ingredients and I made this giant vat of cabbage soup for us to split. Day One is always “Oh my God, this is sooooooo good!!!!111one! I can’t believe I can have as much of this as I want and that it is a diet! nomnomnom.” By Day Three, you’d rather have each and every one of your teeth pulled out with rusty pliers than look at another bowl. And of course, if you even THINK about eating regular food, you put on 10 additional pounds, so it was all a big waste of time anyway!

Anyhow, when I finally returned to eating cabbage, I returned to the cabbage dish of my youth. I don’t know if this is exactly the way my mother makes it, but the ingredients sound about right and the taste is spot on. We would traditionally eat this for breakfast with meat and some other sides, but it also goes really well with grilled chicken or Kalua Pig.

• 1 head of cabbage, sliced
• 1/2 cup matchstick carrots
• 1 yellow bell pepper, sliced
• 1 tomato
• 1 tbsp. sugar
• 1/4 cup butter
• 1 scotch bonnet pepper, minced
• 2 stalks of scallion, minced
• 1/2 yellow onion, sliced
• 3/4 cup water
• salt and pepper

Chop your onion, scotch bonnet pepper, bell pepper, scallion and carrots.

Add 1/4 cup butter to a large skillet and add your chopped veggies.

Sauté on medium high heat for approximately 5 minutes. You just want everything coated with butter and slightly browned.

Chop your tomato and cabbage.

Add tomato and cabbage to the skillet, along with sugar, water, salt, and pepper.

Cover and cook on medium high heat for 30 minutes, stirring occasionally, until cabbage is tender, but still slightly crunchy.

Serve on its own…

… or with some Kalua Pig and a squeeze of sriracha!

Sauteed Cabbage

 

Print

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

Cabbage sauteed with hot and sweet peppers, onions, tomatoes and little bit of sugar.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 1 head of cabbage, sliced
• ½ cup matchstick carrots
• 1 yellow bell pepper, sliced
• 1 tomato
• 1 tbsp. sugar
• ¼ cup butter
• 1 scotch bonnet pepper, minced
• 2 stalks of scallion, minced
• ½ yellow onion, sliced
• ¾ cup water
• salt and pepper

Instructions

1. Chop your onion, scotch bonnet pepper, bell pepper, scallion and carrots.
2. Add ¼ cup butter to a large skillet and add your chopped veggies.
3. Sauté on medium high heat for approximately 5 minutes. You just want everything coated with butter and slightly browned.
4. Chop your tomato and cabbage.
5. Add tomato and cabbage to the skillet, along with sugar, water, salt, and pepper.
6. Cover and cook on medium high heat for 30 minutes, stirring occasionally, until cabbage is tender, but still slightly crunchy.

Nutrition Information

Calories: 200 Fat: 12 Carbohydrates: 22 Sugar: 13 Sodium: 127 Protein: 5

3.2.1284