Cook and Toss Cabbage

You can still get a good size head of cabbage for less than $1. This recipe will brighten up your regular old boiled cabbage. I have already made this twice since St. Patty's Day when I had this for the first time.

Ingredients:

• head of green cabbage, cut into bite size pieces
• olive oil for drizzling
• fresh garlic cloves, crushed (or minced from a jar)

Directions:

Boil cabbage until it is cooked the way you like it. (I like it to still have a little crunch.) Drain and immediately return to the cooking pot or a large serving dish. Drizzle with olive oil and add crushed garlic. Toss until all is combined thoroughly. Cover and let stand for about 5 minutes to allow the flavors to combine. Toss again and serve.

Source: My sister-in-law served this on St. Patty's Day with the traditional corned beef, potatoes, carrots and Irish soda bread. (This is the first time I've gone back for seconds on cabbage.)

By Tracey Ihle from Jacksonville, FL