SIDE DISH ESSENTIALS: SAUTéED ONIONS & CABBAGE
Made this last evening to use up a head of cabbage, wound up with a tasty combination of crunch and flavors. FYI: The toasted, crushed fennel is what really makes this recipe. I love sautéed cabbage because there are so many things that you can do with it. Use it as a side, or mix it with beef, chicken, pork, or even fish....
Provided by Andy Anderson !
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. You will need a large skillet with high sides to make this recipe.
- 3. Gather your ingredients (mise en place).
- 4. Add the butter and oil to a skillet over medium heat. When the butter melts give the pan a swirl and toss in the sliced onions, and minced garlic.
- 5. Add a few pinches of salt, and a few grinds of pepper.
- 6. Stir until the onions soften, and begin turning brown in spots, about 5 - 7 minutes.
- 7. Toss in the sliced cabbage.
- 8. Stir until it begins to soften, about 5 - 7 minutes.
- 9. Add the crushed toasted fennel seeds and cook until the cabbage begins to brown in spots, about 5 - 7 minutes.
- 10. Do a final tasting for proper seasoning.
- 11. PLATE/PRESET
- 12. Serve as a side dish, or mix it with meat, poultry, or fish, and make it a meal. Enjoy.
- 13. Keep the faith, and keep cooking.
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