Simple really is the way to go when it comes to vegetables.
They don't need a million ingredients or fancy cooking techniques to make them taste good.
A simple pat of butter + your favorite spices can turn any green-food hater into a convert over night.
My advice for getting your kids and picky husband to eat more green food is to threaten them with whatever you can come up with.....
....just kidding. Don't do that.
The more moaning you do when you eating veggies, acting as though cheesecake is going down, the faster they will come around.
Cabbage is one of those vegetables that has a mild enough flavor to serve with just about any meal.
We love to pair ours with potatoes and chicken.
My tip for getting more veggies into your diet is to have a monthly go-to list you eat regularly so you get accustomed to cooking with a select few before trying to just eat them all!
Veggies we are loving in March: shiitake mushrooms, onions, cabbage, brussels sprouts, lacinato kale, and cauliflower.
1/2 head cabbage, roughly chopped
1/2 onion, roughly chopped
3-4 T grass-fed butter
salt and pepper to taste (I use pepper liberally)
apple cider vinegar (to serve)
1. Heat medium sized skillet to medium. Add butter.
2. Add cabbage, onion and salt + pepper, stirring frequently with lid on to soften the veggies.
3. Serve with a splash of apple cider vinegar and a side of mashed potatoes and chicken :)