I got my recipe for cabbage and onions from my friend and Nutritionist Carol King Kennard. (Check out her site when you get a chance.)
This simple recipe is quick and I serve it along side baked tilapia or roast chicken, but really, you can serve it anytime you want a green side.
- One head of green cabbage, chop 1/3 of the head into bite size pieces
- One small yellow sweet onion, chop into small dice
- 1 Tablespoon of oil…I use canola
- Salt and Pepper for taste
Heat a cast iron skillet to medium heat and add the oil and onion. Saute until the onion becomes translucent. To this add the chopped cabbage and toss to coat with the oil. Lightly season with salt and pepper. Turn the heat down to low and stir occasionally until the cabbage begins to turn golden at the edges. You do not want the cabbage to brown or it will become bitter. Take the skillet off the heat and taste for seasoning.
I love this dish cold as well. I have made extra and added it to a canned soup the next day work. It also reheats easily in the microwave.
I hope that you enjoy this very versatile and easy side.