Cabbage and summer squash with wine
This is the time of year
when summer squash and cabbages start to become overwhelming. This
simple recipe is a tasty way to feed your family lots of both, and it
hits those sweet, salty, buttery buttons a bit like mac and cheese in a
box (but in a much more nutritious package).
- 2 to 4 tablespoons of butter (more is tastier)
- 2 medium summer squash or 4 small summer squash (we use yellow crookneck)
- 1 small or half of a large cabbage
- 0.5 teaspoons of salt
- 3 tablespoons of red wine
Melt the butter in a
large skillet, then chop the squash and cabbage and add them to the
butter along with the salt. Saute, stirring often, on medium-high
heat for about 22 minutes, until the vegetables are soft or they begin
sticking to the pan (whichever comes first). Add the wine and turn
the heat down to medium, then cook for another three or four
minutes. Serves three vegetable lovers as a side.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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I couldn't believe I was actually bemoaning my riches of summer squash, tired of the usual ways of fixing it. I've never thought of pairing it with cabbage.
Thank you! You've rescued this cooking day!