Asian Sauteed Cabbage and Squash
Good with pork chops or poultry.
1 small-medium winter squash, peeled and cut into ½” cubes
2 Tbsp. light sesame or vegetable oil
¼ c. chopped onion
1 small-medium head cabbage, cored and cut into 1” wedges or squares
1 Tbsp. soy sauce, plus more if needed
1 tsp. toasted sesame oil
2-3 Tbsp. toasted sesame seeds
Saute the squash and onion until squash has begun to brown nicely, about 5-8 minutes. Add cabbage, cook 1 minute, then add ½ c. water. Cover and cook for about 10 minutes or until the squash is firm-tender. Check once or twice and add a little more water if needed. Add soy sauce, toasted sesame oil and seeds and toss until well combined. Serve warm.
Recipe created or adapted by Liz Talley, Urban Graze
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