Stir-fried Cabbage cooks quickly so it stays crisp and keeps its bright color. "I serve economical cabbage often," Carol says. "Prepared this way, it's an excellent side dish with any entree."
- 2 tablespoons canola oil
- 6 cups sliced cabbage
- 3 tablespoons water
- 1/2 teaspoon salt
- In a large skillet, heat oil over medium heat. Add cabbage, water and salt. Cook, uncovered, 5-7 minutes or until crisp-tender, stirring occasionally. Yield: 4 servings.
Originally published as Stir-Fried Cabbage in Quick Cooking March/April 1998, p19
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