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Sautéed Cabbage over Brown Rice with Toasted Walnuts and Parmesan

Sautéed Cabbage over Brown Rice with Toasted Walnuts and Parmesan

by Kari Speltz

taken from Farm Fresh and Fast, a cookbook put out by the Fairshare CSA Coalition


1 medium onion, chopped

2-3 cloves of garlic, minced

3 tablespoons olive oil, divided

2 tablespoons butter

1 medium cabbage, shredded (about 8 cups)

1/4 teaspoon crushed red pepper (use more to make spicier, or omit)

Salt and pepper to taste

Cooked Brown Rice (about 4 cups)

1/2 cup chopped walnuts, toasted

Grated Parmesan to taste


Place the onion and garlic in a large saute pan (with tall sides). Add 1 tablespoon of the olive oil and the butter. Saute over medium heat until the garlic and onion soften, 3-5 minutes.  Add the cabbage and drizzle with the remaining olive oil (at first the cabbage will seem to fill the pan to overflowing, but as it heats it will cook down).  Mix in the crushed red pepper, salt, and black pepper.  Continue to cook over medium heat until the cabbage wilts and turns bright green, 5-8 minutes. Serve over brown rice, topped with toasted walnuts and grated parmesan.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Cabbage, Cabbage: Savoy, Cabbage: Early, Onion, Yellow, Garlic, Green, Butter, English Walnuts, English Walnuts,