As part of our commitment to eating healthy, Dian and I joined a produce co-op. This has opened me up to several veggies that are outside of my “normal vegetable rotation”. For instance, the only time I have ever bought cabbage in my life was when Dian wanted Cole Slaw for her hot dogs. As a true Texan, I know that Cole Slaw on hot dogs is a Yankee abomination and only gets in the way of the chili and cheese.
So now I had a head of cabbage that I really didn’t know what to do with. (I know, I’m stumped by the stupidest things. I also got a package of figs that will probably rot before I get to them.) After a little experimentation, I found a way to use my cabbage that was absolutely delicious and complemented the grilled chicken I paired it with.
This recipe is made for 2 people people but it is very easy to double or quadruple for more people. I hope you enjoy it!
- ¼ head of cabbage sliced (any color)
- ½ an onion, sliced
- 3 Tablespoons butter or olive oil
- salt and pepper to taste
- Remove core and outer leaves from cabbage
- Place all ingredients in frying pan
- Cook over medium-high heat until cabbage is soft (about 15-20 minutes)