Cabbage & Couscous
to Prep & to Cook
Yields 4 (4 servings × 1)
Garlicky purple cabbage cooked until soft over freshly cooked yellow couscous
2 cups cooked couscous, seasoned however you want
salt and pepper to taste
butter, oil, or water for sauteing
1 tsp Italian seasoning medley
1 red onion, chopped
0.5 tsp ground red pepper (optional)
6 cloves of garlic, (or more!) minced
0.5 head of large red cabbage, shredded
Saute the onions and garlic until slightly softened. Like 3 or 4 minutes.
Add red pepper, medley, salt, and pepper, stir until the onions and garlic are coated.
Add cabbage with a touch more oil/water/butter and stir until coated.
Cover and let saute for at least 30 mins, but aim for 40 or even 50, stirring occasionally
Cabbage is done when a brilliant shade of purple and the leaves are tender and limp. Taste test as you go along until your desired texture.
Serve over couscous or mix together. Enjoy!
Recipe by Goldilocks