Sauté is the fancy word for slow cooking in oil- don't be intimidated. This is the best way to eat cabbage. I turn to this recipe when I have leftover cabbage from making Quick Vegetable Soup Cabbage is often a very inexpensive vegetable and this recipe is easy and really, really good.
Four servings

4 cups of green cabbage shredded, cut as if you were making coleslaw
1 tbsp olive oil
1 tbsp butter
salt and pepper to taste

In a large fry pan melt the butter and oil together, add the cabbage and cook on low heat for about 20 minutes. Stir often. The shreds of cabbage should be come very tender, limp and the edges should brown just a bit. Serve warm

Nutrition per serving: Calories 73, Fat 6.3 g, Saturated fat 2.3 g, Cholesterol 8 mg, Sodium 180 mg, Carbohydrate 4.1 g, Fiber 1.8 g, Sugar 2.2 g, Protein 0.9 g.

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