Local and Seasonal Recipes, Menus and More
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INGREDIENTS 4 Tablespoons unsalted butter 2 onions (white, yellow or sweet) 1 large or 2 small heads cabbage (green or Savoy) Salt and freshly ground pepper DIRECTIONS In a large pot, melt butter over low heat. Chop onions and cabbage into pieces of similar size and shape. Stir onions into melted butter. Cover pot and cook until onions are sweet and translucent, stirring occasionally. Increase heat to medium and add cabbage to cooked onions. Stir until cabbage is coated with butter and begins to wilt. Reduce heat to low, cover pot and cook until cabbage is desired consistency. Taste and season with salt and pepper as desired. Serve hot. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
