Zesty Cabbage and Tomato Sauté

Ingredients

Sun-dried tomatoes 1/4 cup (chopped)
Cabbage 1 small head (thinly sliced)
Leeks 2 (cleaned and sliced)
Garlic 4 cloves (minced)
Extra-virgin olive oil 2 tablespoons
Red wine vinegar 2 teaspoons
Fresh rosemary 1 tablespoon (chopped)
Salt and freshly ground black pepper To taste
Lemon zest 1 teaspoon

Preparation

  1. Heat olive oil in a large skillet over medium heat. Sauté leeks and garlic until fragrant.
  2. Add cabbage and sun-dried tomatoes, cook for 6-8 minutes, stirring occasionally.
  3. Stir in vinegar, rosemary, salt, pepper, and lemon zest. Cook for 2 more minutes.
  4. Serve hot, drizzled with extra olive oil if desired.
Servings: 4

Nutrition