Easy to make and full of flavor. My grandmother used to make this dish at least once a week as we lived on a farm and had plenty of cabbage on hand. I added a few more ingredients to make it more interesting.
baby portebello mushrooms (or what you have on hand)
garlic (love garlic, i use the jars minced garlic)
olive oil, extra virgin
salt or to taste
black pepper to taste
1Heat pan, add olive oil. Dump in onions, stir until the onions start to turn translucent. Add garlic and mushrooms, stir for a few minutes. Add cabbage, heat until crisp-tender. Serve right away, best served hot.
2Excellent with brats or corned beef.