“I think it pisses God off if you walk by the color purple in a field somewhere and don’t notice it.” – Alice Walker The Color Purple
That quote seemed so fitting for this recipe. Purple Cabbage is just like regular cabbage- except better. This year I decided to grow purple cabbage in my garden. I had approximately 3 heads. One I called ‘Oprah’ cause it was so large. lol The other 2 I grew in my main garden bed. The others I grew on the sides adjacent to my arch.
Full disclosure: I grew this vegetable for one reason and one reason alone- It was pretty. Seriously. As you all know I have this theory that the prettier the food is- the better it tastes. So I figured that purple cabbage would fit the bill. And baby listen- it did not disappoint.
I was so busy growing it and admiring it that I was hesitant to even eat it. That was until I learned that if when you chop off the head of the cabbage you do not pull it from the root another head will grow. WHO KNEW? Definitely not me. So I chopped the head of the cabbage and decided to consume it and stop admiring it. lol
For anyone that’s ever growing cabbage I was a little unsure on ‘when’ it was ready. For one thing, the “head” of the cabbage is FULLY formed and the leaves of the cabbage start to open up more. The head of the cabbage was MUCH more pronounced. As seen in the photo above.
After I had determined to cook it I really didn’t know what to do with it. I was unsure if the taste would be different somehow from “regular” cabbage. But it was not. But I did learn that because it was purple- they have even greater nutritional benefits. Check out the benefits here:
Welp! Enough about me and how much I love all things purple in my garden.
Sauteed Purple Cabbage
- 1 head of cabbage
- 2 tbsp olive oil
- 2 tbsp onion powder
- 1/4 cup chopped Green Onions
- 2 tbsp garlic powder
- 3-4 tbsp Seasoned Salt (To taste and optional)
Cleaning and Chopping the Cabbage
- Remove the outer leaves of the cabbage. Leaving the core in tact.
- Lay them atop one another and roll as if making a tube
- Cut multiple slices into the leaves. There will be multiple pieces and shreds
- Place in a rinse bowl
- Cut the head of cabbage in half and into several pieces. Special note: The head of cabbage is going to start to fall apart- that is ok.
- Place all of the cabbage shreds in a draining and rinse with water thoroughly. Make sure the bowl has clear water- that will show that the cabbage is also clean.
Preparing the Cabbage
- Add the olive oil to a heavy bottom pan
- Turn the eye on medium heat
- Add the chopped green onions. They will start to get softer. Saute for 2-3 min
- Add the shredded leaves of the cabbage and saute with the olive oil and green onions. You may need to add more olive oil. Add it 1 tbsp at a time.
- Liberally season the cabbage with the garlic powder, onion powder and seasoned salt. Make sure that the seasoning is evenly distributed.
- Turn the eye on low heat and cover for 15 min.
- Once done TAKE THE CABBAGE OUT OF THE POT. This is key as the longer it cooks the more "mushy" it will get.
- Serve hot.