½ head of purple cabbage—thinly sliced/chopped (as if for cole slaw)
1 “knuckle” of ginger—peeled and diced
1. Heat olive oil in a pan—a thin coating on the bottom.
2. Cook ginger for a minute or two.
3. Add the cabbage and sauté for several minutes until cooked to your preference.
Variations: Sometimes I add diced green apple and/or walnuts to this dish.
Note: If you prefer your cabbage cooked more thoroughly, this dish can be transferred to an oven-safe pan and roasted (covered) for 20-30 minutes.