Growing up we had cabbage two ways; in coleslaw salad or boiled to death. It is the later method that will make you hate cabbage for life. In Zimbabwe, cabbage is a cheap vegetable and it is usually the vegetable of choice for large gatherings and mission boarding schools, like the one I attended. It is roughly chopped and if you are lucky tomatoes and onion are thrown in. It is for this reason that after high school I had promised to never eat cooked cabbage again.
After years of not eating cabbage, I found myself thinking about it. I lightly sauté shredded cabbage and it is so much better that way. In this recipe I decided to caramelise the onion to give the cabbage some sweetness.
Caramelised onion and cabbage
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Ingredients
- 1 tbsp canola oil
- 1 finely chopped onion
- 2 cups shredded cabbage
- 1 tsp curry powder optional
- salt and pepper to taste
Instructions
-
Fry onion in canola oil on medium heat for 10 minutes.
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Add the cabbage and sauté for two minutes.
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Add the curry powder and salt and pepper t taste.
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Serve immediately.
