This is one of my favorite [non]recipes. I make this at least once a week during the winter. It’s easy, cheap and healthy. I’m pretty sure this is actually culinary magic. You take four really basic ingredients and turn them in to an amazing side dish [or if you're like me, a main course!]
Some day I’ll give it a fun name, but for now it’s just:
2 med onions [or 1 large]
1 small green cabbage
The real key to this recipe isn’t the ingredients, it’s the tools. I’d like to introduce you to my best friend:
Okay, my other best friend:
I love my Mandolin! Mine is from Oneida, it was about 30$ at Bed, Bath and Beyond. If you do a lot of cooking with fresh veggies this thing is necessary. I can slice an onion in seconds. Seriously? I’d still be looking for a sharp knife! AND the slices are all uniform. The black thing with the onion stuck to it is the safety guard, that blade is sharp! I cut myself on this once, and it bled a lot. Not a toy for the kids that’s for sure!
One of my favorite things about this slicer is the adjustable blade. The black knob [in the blue box] can be turned to make the slices really thin or pretty thick. I usually keep it set to about a 1/4 inch.
Back to the good part!
Slice up both of the onions.
Heat some olive oil in a large pan with high [at least 3 inches] sides, over medium/low heat.
Add the onions, separating the rings. Stir well to coat all the onions, you don’t want to fry the onions!
Cook them until they start to go translucent.
While they are cooking slice your cabbage.
Don’t be nervous! This looks like a crazy amount of cabbage but it cooks down a lot!
Start adding the cabbage to the onions a little at few handfuls at a time, you need to be able to stir without over flowing.
Keep adding more cabbage as it cooks down. Add some salt as you go, it seasons and helps to draw out the water.
If you’re patient you’ll go from nice, happy green to delicious, buttery brown. Depending on the amount of cabbage this can take up to an hour. But you mostly ignore it, so it’s not labor intensive.
|Your helper may abandon you|
Did I mention you can’t ruin this dish
unless you light it on fire? I love it really cooked, until the sugars caramelize and it’s soft and buttery tasting. BUT you can also eat it at any stage.
Just be careful eating out of the pan while it’s cooking, you can burn your tongue (not that I would know…)