Cabbage Medley

Serves 4    Developed this dish while trying to decide how to use some leftover cabbage. It turned out so well, Bill has already asked for it again.



2 Tbsp olive oil

1 Tbsp butter

1-1/2 cups cabbage – rough chop

2 baby bok choy – rough chop (white portion only)

6-8 brussels sprouts – outer leaves removed, sprouts thinly sliced

1 leek – well washed and thinly sliced (white portion only)

1 clove garlic – minced

pinch each of salt and pepper

1 tsp paprika (sweet or hot – your preference)

dash cayenne (optional)

1 tsp poultry seasoning or mediterranean seasoning



Heat oil on low. Gently saute the leek until softened, then add garlic, sliced brussels sprouts, bok choy, seasonings and cabbage. Cook, stirring often, until they are softened but not mushy. Adjust seasoning as needed and serve.


Note:  You could add some sliced mushrooms and/or shredded carrots to this dish if desired.