1 medium cabbage (green or red)
4 TBSP Olive Oil
1/2 tsp Black Pepper
1/2 tsp Tumeric
Adding heat, black pepper and oil to tumeric increases it nutritional benefits!
2. Chop cabbage wedges into bite-size pieces.
2. Heat oil in skillet then add cabbage, pepper and tumeric. I ususaly stick the tip of my knife in the tumeric spice jar and get a little to cover the tip. For these three small wedges, I put 3 small scoops of tumeric in my cabbage. You can use more or less, depending on your taste.
3. Cook on medium/high until cabbage has soften, but is still a little firm. About 5 or 10 minutes.