Simple, yet delicious. Pull out your cast iron skillet for this recipe, if you have one.Yield: 6 servings
|1||small head white cabbage, including outer green leaves (2 1/2 pounds)|
|2 tablespoons||unsalted butter|
|1 1/2 teaspoons||kosher salt|
|1/2 teaspoon||freshly ground black pepper|
Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core. Cut the onion in half, then slice thinly.
Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the onion and saute for 5 minutes. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.