I love this sauteed cabbage dish. LOVE it. I usually use red cabbage but you can use green and pretty much get the same results. Make a big batch of it and use it hot or cold during the week. It’s super versatile.
When I shred the cabbage for this recipe, sometimes I hold a little bit out on the side (uncooked) to toss with my salad greens. Or, sometime I just toss the cooked cabbage into my salad. You decide. And I LOVE my hand-held Borner plastic mandolin. I have had it for 25 years!!! No joke. It’s one of my all time favorite kitchen gadgets, EVER.
1 whole cabbage (quartered) core removed, shredded as thin as possible.
1 large onion, thinly sliced
1/2 cup Apple cider vinegar
1/2 cup water
salt & pepper to taste
In a large pot, saute the onion over medium heat until browned.
Add cabbage, toss with onion, cover and let wilt for 5 minutes.
Add apple cider vinegar & water to the pot. Season with salt and pepper.
Let simmer on low heat for about 10 minutes, then check to make sure the liquid hasn’t completely cooked off. If you need to add a little more water, do so.
Cover and reduce to low heat simmer until tender (about 10 more minutes)
Taste. Is it tender enough for YOU yet?
Set aside to cool before storing in the fridge. It’ will be good for about 5-6 days
You can use it cold in a salad, sandwich or roll up for added flavor and crunch.
Re-heat with your evening meal for quick veggie side dish solution.
It’s a great snack. Yes, you read that correctly, I said snack. A few forkfuls standing with the fridge door open always satisfies me.
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