Mold Detox Friendly Garlic-Herb Sautéed Cabbage
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 small head green cabbage (about 2 lb), cored and thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the sliced cabbage in an even layer and cook, undisturbed, for 3–4 minutes until the edges begin to brown and char slightly. Toss and continue cooking for another 3–4 minutes until the cabbage is wilted and golden in spots.
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