I’ve made this a lot lately cause we’ve gotten so much cabbage in the CSA! At first I was making a lot of cole slaw, which is okay, but I’ve really been preferring my cabbage cooked lately. This recipe is super simple and adaptable to other flavors… and was conceived when there was little other produce in the fridge! Most recently, I served it alongside roasted carrots and parsnips, and our first elk roast that was the fruit of Andy’s hunting trip in Montana. It is good as written, but can be even better if you cook some onions (substitute for onion powder), garlic, and apples first and toss in some caraway seeds.
I like to quarter the cabbage, core it, and cut it in half across its equator before slicing, so the slices are thin and not too long. The idea with thin slices is to cook it quickly. Long cooking times produce the bitter off-tastes that many people associate with cabbage. This side dish can accompany meats or potato or squash dishes.
Serves 6-8 as a side
2 T. butter
2 t. onion powder
1 head green cabbage, cored and thinly sliced.
1 T. brown sugar
2 t. soy sauce
Freshly ground black pepper
1. Melt butter over medium heat in a large skillet; add in onion powder.
2. Add in salt and cabbage in handfuls, stirring constantly.
3. Cook for a few minutes till the cabbage is tender but still retains some crunch.
4. Stir in the brown sugar, soy sauce, and pepper to taste.
Use leftovers to make stuffed squash.