-2 heads small curly green cabbage
-1 cup leeks (optional, but worth it)
-1/2 teaspoon salt (or to taste)
-1 teaspoon garlic granules (or 2 cloves minced garlic)
-3 tablespoons oil of choice (I use grapeseed)
-Fresh ground pepper to taste (optional, but worth it)
1. Add oil, leeks and salt to a large saute pan. Sauté on medium heat until wilted and soft (about 5 minutes).
2. Quarter the cabbage and remove core. Slice and rinse in bowl of water (or rinse anyway you prefer) and dry well in salad spinner. Add cabbage and garlic granules to leeks and sauté on medium/low heat.
3. When cabbage is slightly wilted remove from heat. I like my cabbage with a bit of crunch (not mushy).
4. Serve warm or room temp (or cold). Garnish with fresh ground pepper.
Serves 4 – 5