Though cabbage is arguably one of the healthiest and least expensive vegetables, Americans don’t do a very good job of including it in their diet, other than in coleslaw that’s been weighed down with heavy mayo and sugar. This Sardinian specialty uniquely deploys the sweet, savory quality of sun-dried tomatoes to what could otherwise be a bland dish.
Photo: In Love with Fitness
4 sun-dried tomatoes, rinsed and chopped
2 small heads cabbage, thinly sliced
1 cup green onions, sliced
1 sweet onion (like Vidalia), thinly sliced
3 tablespoons extra-virgin olive oil
Salt and pepper (optional)
Set a large sauté pan over medium-high heat, cook all vegetables in olive oil for 10 to 12 minutes, or until cooked through but not too brown.
Stir and toss frequently and turn down heat to medium (if needed) to avoid burning.
Add salt and pepper to taste before serving.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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