This recipe I developed about 10 years ago. We ate it on a pretty regular basis served with "sizzled" kielbasa and mashed potatoes. When my daughter was born and was nursing, I stopped making it because it would hurt her little tummy and totally forgot about it. I am excited to bring it out of the vault and add it to meal rotation again. It tastes amazing with sour cream or plain Greek yogurt and mashed potatoes.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 tbsp olive oil
- 2 onions large
- 1 head of cabbage medium-large
- 1-1/2 tsp kosher salt divided
- 1/4 cup water
Ingredients
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Instructions
- Heat olive oil in a large dutch oven over medium heat. Cut onions into large dices. Saute onions in olive oil with 1/2 tsp salt until softened.
- Meanwhile, prepare the cabbage. Remove outer leaves from the head of cabbage. Cut into quarters and then cut at an angle to remove the core.
- Cut cabbage into 1" slices and add to the dutch oven with the onions. Stir to combine and break up the cabbage. Add 1 tsp salt and 1/4 cup of water. Cover to allow to steam. Cook for 15 minutes. Serve as a side dish.
Recipe Notes
If you add 1/2 cup of water instead of just the 1/4, there will be a little more liquid goodness when you spoon it over mashed potatoes.
