Just-In-Case Cabbage
Just-In-Case Cabbage
I’ve been neglectful. I’m sorry. I try to post on a regular basis, about once a week, but sometimes things happen. I hate when I miss, because I become riddled with guilt over not posting near enough. How am I ever gonna up my game if I can’t even make a once/week commitment? Bleh. I’m unreliable. We’re all gonna have to realize that.
So when your life gets too damn busy, and you need a quick and dirty, vegetabley side-dish, this is your answer. It’s plain, it’s simple, yet, it’s pretty damn delicious. Momma used to make this when we were growing up and I’ve always liked it. I like cabbage. Raw, cooked, stuffed, whatever. I’m calling it “Just-In-Case Cabbage” because it really is a nice fall-back side.
Just-In-Case Cabbage
1 Tbsp. canola oil or vegan butter
1/2 to 1 yellow onion, sliced into strips*
1/2 to 1 head cabbage, sliced into strips
1-2 Tbsp. fresh dill, chopped (or 1-2 tsp. dried dill)
Salt and pepper to taste
Heat oil or butter in deep skillet over medium-high heat. Add onions and sautee for about 3 minutes. Add cabbage, then dill. Sautee until cabbage reaches desired consistency, about 3-5 minutes. Salt and pepper to taste.
*Use the ratio 1/2 onion to 1/2 head of cabbage to 1 dill; 1 onion to 1 full head cabbage to 2 dill. I’d say the 1/2 portions serve about 2 people, the whole portions serve a family of 4-6 depending on what other items are being served.
