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.
C
