NANA'S FRIED CABBAGE
This is my Nana's recipe, taught to me when I was little. She used Rotel tomatoes, but I can't take the spicyness. So, I updated her recipe, and later learned that I could "steam" chicken breast strips, (at the end of Step 1) and make a complete one-skillet meal for the family. I actually make this when we're camping, and...
Provided by Carolyne Kleinman
Categories Vegetables
Time 30m
Number Of Ingredients 6
Steps:
- 1. In a large (12" or larger) skillet heat the olive oil over medium heat and add onions, then the cabbage. Lightly salt and then cover the skillet.
- 2. Allow the cabbage to "sweat and wilt" - the onions will be clear, and the cabbage will be translucent when done. You may want to stir gently with a wooden spatula to keep either cabbage or onions from sticking.
- 3. Add Pace Picante sauce - your choice of "heat" - mild, medium or hot. When thoroughly heated, turn off heat, sprinkle cheese over top of the mixture and cover again until cheese is melted. Serve.
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