Eosinophilic Esophagitis Friendly Vegan Sautéed Cabbage
Total time25 min
Prep time10 min
Cook time15 min
4.7(11)
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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, thinly sliced
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the cabbage in a single layer — it will mound high at first. Cook undisturbed for 3–4 minutes, until the bottom layer is lightly charred at the edges and beginning to wilt.
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