Simple summer cooking without the heat of the oven.
Summer can get hot. Even in Wisconsin. And some days you don’t feel much like kicking up the oven to 450 and heating up the house.
Somedays it’s easier to keep it simple. And that’s where recipes like this one come in. Some sautéed cabbage with fresh shredded sharp and pungent asiago makes for a simple meal with lots of customization.
The sausage and peppers were optional. Both were leftovers from a camping trip, and I figured I’d put them to use. You could do the same with whatever you have around the kitchen. I bet some fresh sweet corn, olives, or cherry tomatoes would all make nice additions.
And if the summer heat is too much for a hot dish, you can always sauté the cabbage and veggies, melt the cheese, then throw it in the fridge and let it chill for a nice summer salad.
Time You’ll Need
- Prep 10 minutes
- Cooking ~7-10 minutes
What You’ll Need
- 2 tbsp olive oil
- 2 cloves of minced garlic
- ½ yellow onion, thinly sliced
- 4 cups of shredded green cabbage
- 1 cup of freshly shredded asiago cheese
- 1 tbsp balsamic vinegar
- 1 tbsp dried Italian seasoning
- 1 tsp black pepper
- *2 precooked sausages (flavor of choice), cut into slices
- * 1 diced red pepper
* optional
What To Do
- Heat oil in a large skillet over medium heat.
- Add the minced garlic, red pepper*, sausage*, and sliced onion. Cook until onions are soft, about 2-3 minutes.
- Add cabbage, black pepper, balsamic vinegar, and Italian seasoning. Cook until cabbage softens, and sausage is hot, or about 7-10 minutes.
- Remove skillet from heat and add asiago cheese. Stir in then serve hot or a quick and warm summer meal or refrigerate for a flavorful summer salad.