Caramelised Onion and Cabbage

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.

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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

1. Fry onion in canola oil on medium heat for 10 minutes.
2. Add the cabbage and sauté for two minutes.
3. Add the curry powder and salt and pepper t taste.
4. Serve immediately.