Market Lady, Lane McConnell, shows a new way to prepare squash using local ingredients from the farmers market in Mtn. Grove, Mo.
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Cabbage Sautéed in White Wine
2 cups of sliced green cabbage
2 small green onions, sliced
Olive oil
Salt and pepper to taste
½ cup of a Missouri dry white wine
Sauté the onion and cabbage in oil for 2 minutes.
Shopping Tip
Choose the right cabbage for the recipe. Hard white (a.k.a. green) cabbage and red cabbage are delicious raw in coleslaw or cooked in soups, stews and sautés.
Storage Tip
Refrigerate cabbage in a plastic bag in your refrigerator for a week or even several weeks. If you find a cabbage and the outer leaves look ‘icky’, just remove them and the inner cabbage should be fine to use.
Next add wine, salt and pepper and sauté for an additional 6 minutes. Serve alongside grilled pork, beef or chicken.
Cabbage can be used in a variety of recipes including soups and slaws.