Side dishes are one of the tough challenges when you stop eating carbs. A previous generation was raised to believe it’s not a complete meal unless it’s got meat, a veggie, and a starch.
I hear people all the time — okay, I read people all the time — saying they’re getting bored with the same veggies or beans over and over with every meal. Apparently it’s so much less boring when you get to have mashed potatoes (from a box) and rice (instant, of course) every day.
After years of practice with rice and potatoes, we’ve each got several ways we like to do them. Now that I’ve started eating cauliflower and cabbage regularly, I’m developing variations with each of those.
The sautéed cabbage I’m showing you here came from a colcannon recipe. You make this cabbage, then mix it with mashed potatoes and bake the whole thing. I did it with mashed cauliflower, and it was okay, but not fabulous.
Before mixing it together, though, I tasted the cabbage on its own. Wow, that’s good. It took me a couple of weeks to get it back on the menu — Jenn isn’t as thrilled with it as I am. Winnie and I both loved it.
Everything you need to know is in that video, but if you want printed ingredients and step-by-step photos, you can go check it out on my other site.