Sides



Sauteed Red Onion and Cabbage | Print |
(18 votes, average 3.33 out of 5)

 

cabbage2


Serves 6 to 8

  • 1 large red onion, thinly sliced
  • ¼ cup olive oil
  • 5 to 6 cloves garlic, finely chopped
  • 1 head green cabbage (about 3 pounds), very thinly sliced
  • 2 tsp salt
  • Frontera Red Chile Hot Sauce, optional, to taste
  1. Sauté onion in olive oil in large nonstick skillet over med-high heat until browned and softened, about 10 minutes. Stir in garlic and sauté for another minute.
  2. Stir in cabbage and salt. Cook until cabbage is softened, but still slightly crunchy, about 10 minutes.  Serve with dashes of hot sauce.