I have talked before about the health benefits of cabbage and how much I love it. In this post, I share a shredded cabbage recipe that is both sweet and savory. When I went to buy some cabbage at the store, I found gorgeous purple and black seedless grapes on sale, and thought they might be a nice addition to a few dishes. The first one I made is this shredded cabbage with baby spinach and grapes.
I wanted it to be super easy to make since my son just started crawling and cooking time is limited! So to help manage my time better, I bought the cabbage pre-shredded at the store. All I needed to do was toss 6 cups of cabbage in a saute pan with a little drizzle of olive oil and let it cook for a few minutes until it begins to soften. Then you add in your spices, baby spinach, and when it is 90% done cooking, toss in 1/3 cup of grapes, sliced in half. It took less than 10 minutes from start to finish and it goes really well with fish, chicken, ground meat, or even beans (you can add roasted chickpeas, black beans, adzuki beans, or cannelloni beans).
One other thing I wanted to share…one of my dearest friends just returned from a trip to Greece and she brought me some Greek Oregano. Here is the picture of it in this cool test tube with a cork. This gave me a great excuse to try it out! It tastes very similar to regular oregano, but I thought the flavor was a little stronger. We love oregano, apparently from both Greece and Italy! Happy dining…