Cabbage always reminds me of home. And it goes with anything - summer or winter! Enjoy!
Base Ingredients:
2 tablespoons EVOO (extra virgin olive oil OR 1 tablespoon(s) butter or ghee (clarified butter) OR BETTER BUTTER = 1/2 of each
1 large onion (yellow or sweet Vidalia), sliced
1/2 tablespoon white pepper (or to taste)
1/2 tablespoon black pepper (or to taste)
2 tablespoons vinegar (white or, if you prefer a little sweetness like me, apple cider, pomegranate, etc)
Optional Ingredients:
1 Granny Smith apple, shredded
1/2 cup shredded carrot
1/2 cup pickles or pickled jalapenos (with juice) (or to taste)
Sriracha, hot/pepper sauce or jalapenos to taste
THE MAIN INGREDIENT:
1 small head green cabbage (or 1/2 a large head) and 1 small head red cabbage (or 1/2 a large head)
Process:
1) Slice the onion first so that the flavor and nutrients can release.
2) Make the base.
In a large saute pan, heat the EVOO, butter, ghee or BETTER BUTTER over medium high heat until onion sizzles when dropped into the oil. Saute for 2-3 minutes until softened.
Add the seasonings: black and white pepper and apple cider vinegar and any optional ingredients.
Reduce heat to medium and let simmer for 1-2 minutes. Taste. Add additional seasonings until base is to your liking.
4) Add cabbage to the pan. You may have to add in batches. If so, add a batch, cover and allow to simmer down and soften so that you may add additional batches until all cabbage has been added.
5) Cook covered for 10-15 minutes more on medium heat, stirring occasionally. Sample for taste and texture (soften to your liking) every 2-3 minutes, continuing to add seasonings and cook until to your liking.
6) ENJOY!
