• 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

All rights reserved©


Recent Posts

See All

Indian-Spiced Kohlrabi

Kohlrabi pairs really well with Indian-style spices. Saute in large pan over low-medium for 30-45 seconds: 1 Tbsp. sunflower or olive oil 1-2 cloves garlic, pressed or minced -quantity to your taste 1

French Green Beans

French Green Beans, also known as Haricot Verts (pronounced: Aar ee koh vair’). These are extra special beans– thinner, sweeter, and much more tender than “regular” green beans. They cook very quickly

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now