Description
This Simple Sauteed Cabbage and Onions recipe centers on thin slices of cabbage and gently sautéed onions, all lifted by a bright, savory broth that’s easy to whisk together.
Ingredients
Scale
Base Ingredients:
- 10 cups thinly sliced green cabbage *
- 1 large white onion, sliced into thin half-moons
- 1 red bell pepper, thinly sliced *
- 1 cup low-sodium vegetable broth *
- 1 – [ 14.5 oz. can ] petite diced tomatoes
- 1 Tablespoon minced garlic
- 2 Tablespoons reduced-sodium tamari *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 Tablespoons dried minced onions
- Pinch to 1 ½ teaspoons sea salt (+/-) *
- Pinch to ½ teaspoon black pepper (+/-)
Other Ingredients:
- 1 teaspoon tahini *
- 1 teaspoon red wine vinegar
Serving Ideas:
- Steamed rice, quinoa, millet
Instructions
- In a large, deep skillet or stockpot, place all the Base Ingredients and all the Spice/Herb Ingredients, mix well. Cover with a tight-fitting lid and heat over medium-high heat for 5 minutes.
- Remove the lid, then sauté for 8 to 10 minutes, then add the tahini and red wine vinegar, mix well to evenly distribute.
- Sauté for several more minutes or until the cabbage reaches the desired tenderness.
- Once tender, remove from the stove, and allow to sit for 5 minutes to allow the flavors to marry and allow the cabbage to absorb the flavors.
- Serve with steam rice, quinoa or millet.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 4 to 6 (makes 6 cups)