Easy and Healthy Sauteed Cabbage Recipe

I know some people seem to have a dislike for cabbage, but I'm not one of them. I remember my Mom boiling it until it was a soggy mess, and it's certainly true that I don't like it like that. But when it's sautéed with butter and seasonings, it tastes delicious.

This is an Ina Garten recipe, and like all of her recipes, it's flavorful and fabulous. I like making this as a side dish for lots of meals, whether it's turkey meatloaf, burgers, or fish.

Serve this to the people you know that don't like cabbage and they just might change their minds. I made this for lunch the other day and my two daughters loved it, and they never eat cabbage.

It's also a better way to make your cabbage on Saint Patrick's Day this year. I love corn beef and cabbage on that day, but not when the cabbage has been cooked in the same pot with the corn beef. This version is much better I think, and definitely looks more appealing.

The only change I made in Ina's recipe is to add some Mrs. Dash to it. I love the flavor it adds to dishes without adding any extra salt.

Ina Garten's Recipe for Sauteed Cabbage

Ingredients:

1 small head white cabbage, including outer green leaves (2 1/2 pounds)
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw.
Melt  the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage,
 salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

Makes 6 servings.

Old-Fashioned Banana Cake Recipe From The Barefoot Contessa

It's almost summer, and that means there are lots of family celebrations, barbeques, and picnics coming up.

It's nice to be able to bring a cake that is moist and delicious, and everyone asks for the recipe. This cake is all three of these things, and another one of my favorite Barefoot Contessa recipes. It is from the How Easy Is that? cookbook.

Yes, I have had an Ina Garten crush for many years. She is just the most warm and gracious person on her Food Network TV show, and a fabulous cook, of course.

All of her recipes that I have tried have always come out great, and her books are always so beautiful, and filled with so much helpful information that the home cook will find useful.

So, if you need a delicious cake, filled with banana and walnut yumminess, this recipe for Old-Fashioned Banana Cake is one I really recommend making.


Barefoot Contessa Recipe for Old-Fashioned Banana Cake

Ingredients:

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coarsely chopped walnuts, divided to use 1/2 cup on top of cake

For Cream Cheese Frosting

6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners, sugar


Directions:

Preheat the oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, and orange zest. Mix until smooth.

In a separate bowl, sift together the flour, baking soda and salt. With mixer on low, add the dry ingredients and mix just until just combined. Stir in the chopped walnuts. Pour the batter into the prepared pan, and bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, turn out onto a cooling rack, and cool completely.

To make the frosting, mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until just combined. Don't whip. Add the sugar and mix until smooth.

Spread the frosting thickly on top of the cake and decorate with remaining walnuts.