• Liz Talley - Urban Graze

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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