Quick Cabbage Side Dish

I absolutely love cabbage — warm, cold, anything in between!  In a slaw, with Corned Beef, sautéed, roasted, simmered. Red, green — it doesn’t matter.  I made a tasty side dish the other night with half of a leftover green cabbage from a shoot.  I thought I would share it with any of my “cabbage cronies.”

I caramelized a large onion in 1 tablespoon each  vegetable oil and butter.  Add a sprinkling of sugar, salt and black pepper. Saute over medium heat until onions start to get a brown caramelized  look.   Add 1/2 head green cabbage, shredded and saute until softened.  Stir in about 1/3 cup chicken broth and 1/4 teaspoon caraway seeds; cover and cook over low heat until mixture becomes very tender.  Meanwhile, cook about 3/4 cup whole wheat egg noodles; drain and stir into cabbage mixture.

We ate it in no time!  I wish I made more for leftovers. Oh well, next time.


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