---
comments: true
tags:
  - main
  - the-blue-zones-kitchen
---
# :leafy_green: Cabbage & Sun-dried Tomato Sauté

![Cabbage and Sun-dried Tomato Sauté](../assets/images/cabbage-and-sun-dried-tomato-sauté.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 12 minutes |

## :salt: Ingredients

- :tomato: 4 sun-dried tomatoes
- :leafy_green: 2 small heads cabbage
- :seedling: 1 cup green onions
- :onion: 1 sweet onion (Vidalia)
- :olive: 3 Tbsp olive oil
- :salt: some salt
- :salt: some pepper
- :canned_food: some fava beans
- :four_leaf_clover: some mint
- :onion: some scallions
- :leafy_green: some fennel

## :cooking: Cookware

- 1 large sauté pan

## :pencil: Instructions

### Step 1

Set a large sauté pan over medium-high heat. Cook rinsed and chopped sun-dried tomatoes, thinly sliced cabbage, sliced
green onions, thinly sliced sweet onion (Vidalia) in olive oil for 10 to 12 minutes or until cooked through but not too
brown.

### Step 2

Stir and toss frequently; turn down heat to medium (if needed) to avoid burning.

### Step 3

Add salt and pepper to taste before serving.

### Step 4

Serve with fresh fava beans with mint and scallions and [fennel and potato cassola][1].

## :link: Source

- The Blue Zones Kitchen

[1]: ../vegetarian/fennel-and-potato-cassola.md