Pregnancy Friendly Garlic-Herb Sautéed Cabbage
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp red pepper flakes (optional)
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!