1- Place cabbage in a large bowl and cover with cold water; let stand for 3 minutes. Drain well and set aside. Meanwhile, heat 1 tablespoon oil in a 12 inch non-stick skillet over medium high heat until shimmering. Add onion, 1/4 tsp salt and cook, stirring occasionally, until softened and lightly browned (6-7 minutes ). Transfer onion to bowl.
2- Return now empty skillet to medium high heat. Add remaining 1 tbsp oil and heat until shimmering. Add cabbage and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cover and cook, without stirring until cabbage is wilted and lightly browned on bottom (about 3 minutes).
3- Remove lid. Cook cabbage until crisp tender and lightly browned in places (4 minutes), stirring once half way through cooking. Remove from heat. Stir in onion and additional ingredients. Season to taste
A- In step 3 add 1/4 cup chopped fresh parsley and 1 1/2 tsp lemon juice.
B- Use red cabbage. Whisk 1 tbsp cider vinegar and 2 tsp brown sugar in medium bowl. Omit oil. Cook 4 slices bacon until crisp. Pour off all but 1 tbsp fat. Sub red onion for onion, and cook in skillet until tender. Add 1 tsp caraway seeds and cook 1 minute. Transfer to bowl with vinegar mixture. Cook cabbage in reserved bacon fat. Stir crumbled bacon into cabbage with onion mixture before serving.
C- Sub red onion for onion. Cook one thinly sliced seeded jalapeno with onions in step 1. After about 3 minutes add 2 minced garlic cloves. Substitute 4 tsp fish sauce and 2 tsp brown sugar for salt and pepper in step 2. Substitute fresh cilantro for parsley, and 1 tbsp lime juice for lemon juice. Sprinkle cabbage with 2 tbsp chopped dry roasted peanuts before serving.
D- Sub savoy cabbage for green. Use EVOO instead of vege oil. Sub 1 fennel bulb, halved, cored, thinly sliced for the onion. When fennel has softened, add 2 minced garlic cloves and 1/4 tsp red pepper flakes. Omit pepper. Increase lemon juice to 2 tsp. Drizzle cabbage with 1 tbsp EVOO and sprinkle with 2 tbsp grated parm before serving.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 32 (43%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 40.3mg||1 %|
|Potassium 284mg||7 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 6.4g|
|Protein 2.1g||3 %|
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Calories per serving: 75
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