The Walden Effect: Farming, simple living, permaculture, and invention.

Cabbage and summer squash with wine

Cabbage and summer squash with wine

This is the time of year when summer squash and cabbages start to become overwhelming.  This simple recipe is a tasty way to feed your family lots of both, and it hits those sweet, salty, buttery buttons a bit like mac and cheese in a box (but in a much more nutritious package).

  • 2 to 4 tablespoons of butter (more is tastier)
  • 2 medium summer squash or 4 small summer squash (we use yellow crookneck)
  • 1 small or half of a large cabbage
  • 0.5 teaspoons of salt
  • 3 tablespoons of red wine
Chopped cabbage

Melt the butter in a large skillet, then chop the squash and cabbage and add them to the butter along with the salt.  Saute, stirring often, on medium-high heat for about 22 minutes, until the vegetables are soft or they begin sticking to the pan (whichever comes first).  Add the wine and turn the heat down to medium, then cook for another three or four minutes.  Serves three vegetable lovers as a side.



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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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I couldn't believe I was actually bemoaning my riches of summer squash, tired of the usual ways of fixing it. I've never thought of pairing it with cabbage.

Thank you! You've rescued this cooking day!

Comment by Terry Thu Jul 10 12:07:39 2014





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