Sautéed Cabbage

Instructions

Trim away tough outer leaves of cabbage and cut into quarters. Remove and discard tough white core from each quarter. Cut each quarter into ⅛-inch slices.

Heat oil in a large, heavy skillet over medium-high heat. Add mustard and garlic and cook, stirring constantly, for 1 minute, or until garlic is soft. Add cabbage and stir to coat. Grind salt and pepper over and cook, stirring frequently, for 5 minutes. Add bell pepper and cook, stirring frequently, for 2 to 3 minutes, or until cabbage is crisp-tender. Drizzle lime juice over and toss to coat.

To Serve

Transfer to a serving dish and sprinkle caraway seeds (if using) over the top.

You’ve Got Options

Try a mixture of 2 cups of any of the following with ½ small head cabbage, trimmed, cored, and sliced: thinly sliced fennel (the white part at the base of the fennel bulb), shredded bok choy, sliced leek, shredded kale, or shredded Swiss chard.

Makes 4 To 6 Servings As A Side, Easily Halved

Ingredients

• 1 small head green cabbage (about 1 pound) (see options)

• 3 tablespoons extra-virgin avocado oil

• 2 tablespoons Dijon mustard

• 1 clove garlic, minced

• Sea salt and pepper

• ½ cup sliced roasted red bell pepper

• Juice of ½ fresh lime

GARNISH (OPTIONAL)

• 1 teaspoon whole caraway seeds

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.