Last night I opened up my refrigerator looking for some ingredients to use in a simple side dish for dinner. Not really in a green salad mood, I found myself reaching for a mish-mash of ingredients that looked appealing. Cabbage, scallions, tomatoes, and cilantro ended up on my cutting board.
Since I was definitely headed in a southwesterly direction, I grabbed a bag of frozen organic corn from the freezer and pulled some cumin and garlic powder out of the spice drawer. Within just a few minutes, I had a tasty skillet of sizzling sauteed cabbage on the stove.
Since we technically only have nine days left of summer, I view this recipe as my “last cooking hurrah” of the season. The recipe’s flavors celebrate summer with the crunchy cabbage, smoky cumin, and sweet corn and tomatoes all wrapped into one dish.
So Summer, if you’re reading this, thank you. You’ve been a delicious season. See you next year.
Southwest-Style Sauteed Cabbage – serves 3-4
This recipe makes a wonderful light side dish to a supper of grilled chicken or meat. It would also be tasty topped with slices of ripe avocado. If you’d prefer a spicier dish, add one seeded and diced jalapeno pepper with the cabbage at the beginning of the recipe.
1 tbs. extra virgin olive oil
1/2 large head of green cabbage, cored and thinly sliced
2 large scallions, white and green parts thinly sliced on an angle
1 tsp. ground cumin
1/2 tsp. garlic powder
1 medium tomato, seeded and chopped
1/2 – 1 cup (a generous handful or two) frozen corn kernels (no need to thaw)
Sea salt, to taste
Chopped cilantro, for garnish
Heat olive oil over medium in a large skillet. Add cabbage and cook, stirring occasionally, until it begins to soften and wilt down—about 5-6 minutes. Add scallions, cumin, and garlic powder. Cook for another minute or so.
Stir in the tomato, corn kernels, and salt to taste. Heat everything through for a minute or two. Transfer to serving dish and garnish with chopped cilantro. Enjoy.
This post is linked to Slightly Indulgent Tuesday.