This is such a yummy dish. I've made it all kinds of ways over the years, but I rarely measure anything. I create as I go, usually. This time I decided to post it, so I DID measure for those who need an idea how it might taste. I don't think the cabbage lovers will be disappointed. ~ENJOY~
In a LARGE pan or 6qt or larger stock pot, put in EVOO on med-hi heat. Add onion, celery, bell pepper, and garlic. Saute for 2-3 minutes. Lower heat to medium. Salt and pepper to taste. Continue to saute till onions are transparent.
Then lower heat to low, stirring occasionally, while you're chopping cabbage and slicing squash. Add cabbage and squash to pan. Raise heat to med-hi and stir veggies until they are coated with the oil. Add salt and pepper again to taste.
Lower heat to med-lo. Add about 1/2 cup water to help veggies steam. Cover. Leave the stuff alone for now.
Check in 20 minutes and stir. If you need to add a little more water, well, go ahead! Cover. Leave the stuff alone again. Allow it to steam 15-20 min.
Check it for doneness (how YOU like it.) If it's done then add a protein if you want to make it a main dish and stir.
NOTE: I add tofu to keep it vegan. The instructions how to cook it are below. If I want meat in it, I add ground pork~seasoned and drained well. OR Lean ground beef or turkey~seasoned and drained, if needed.
I usually serve this with cornbread and as a side, sliced tomatoes.
TO PREPARE TOFU~Drain extra firm tofu. Place in a colander. Cover with wax paper, or another barrier on top of it. Then put a weight on it (I use a 6" iron skillet) for about 30 min. You can do this while your cabbage mixture is cooking.
Then cube it into 1" pieces.
Put about 1 cup of cornstarch in a med bowl. Season with salt and pepper. **Tofu is very bland, so like chicken, it needs seasoning to taste like anything** Coat tofu with cornstarch mix. In a saute pan on med heat, add 1 tablespoon of olive oil or any vegetable oil of choice. Saute tofu until coating is med brown and crispy.