Napa Cabbage Saute
Here’s a weeknight friendly supper that’s easy to adapt with what’s in your fridge (or fresh from your CSA box)!
This is one of those recipes that is delightfully flexible.
Have winter squash on hand? Peel, chop it and use that.
Still have zucchini in your veggie drawer? Slice it up and add it in.
Prefer bacon to sausage? Crisp it up and add it in along with your cabbage.
The colors are pretty and the cabbage holds a bit of crunch to give you a variety of textures. If there’s any leftovers, this reheats perfectly for a quick lunch (that feels a little virtuous too).
This is weeknight friendly too, especially if you are able to prechop the veggies.
Serve with cooked orzo, couscous, quinoa, rice or a grain like Kernza or barley for a full meal.
Ingredients
Ingredients:
- 1 medium onion cut in wedges to make slivers
- 1 large pepper chopped can use a mix of hot and mild peppers too
- 10-16 ounces smoked sausage cut into slices (I used chicken apple)
- 2-3 cups chopped squash summer or winter both work
- 3 tsp. fresh thyme 2 tsp if dried
- ½ of a napa or savoy cabbage cut lengthwise and then chopped into bite size pieces
- 2 Tbsp cider vinegar
- Olive oil for sauteing
- Salt and pepper to taste
Instructions
Directions:
- Warm olive oil in a large skillet over medium heat. Add onions and peppers. Cook 2-3 minutes.
- Add squash, sausage, and thyme to the skillet.
- Cook, stirring frequently, until the squash softens and the cut edges of the sausage start to brown. Should take about 10 minutes for summer squash, 15 for winter squash.
- Fold in cabbage to the mixture. Stir until tender, about 7 more minutes. Turn off heat once tender.
- Stir in cider vinegar. Add salt and pepper to taste. My kiddos like drizzling a little ranch dressing on top too.
Notes
I created this recipe for Featherstone Farm CSA shareholders. Featherstone includes recipes in their CSA boxes and on their blog to help shareholders make the most out of their box. What local produce would you like to see in a recipe?
