Cut the piece of cabbage in half and trim away the
core. Cut the cabbage into 1/2 inch slices and set
aside.
Coat a large nonstick skillet with olive oil and
place over medium heat. Add the onions and thyme,
cover, and cook, stirring occasionally, for about 3
minutes or until the onions start to soften (do not
let them brown).
Add the cabbage, water and salt to the skillet and
reduce the heat to medium=low. Cover and cook,
stirring occasionally for about 10 minutes or
until cabbage is wilted and tender. Add a little
more water during cooking if the skillet becomes
too dry, keeping only enough liquid in the skillet
to prevent scorching.
Originally Submitted
6/17/2013
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