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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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My own idea, inspired by a recipe I saw elsewhere. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 medium onion, chopped |
1 garlic clove, minced |
1 head cabbage, cored and coarsely chopped |
2 medium carrots, peeled and grated |
1 pinch kosher salt |
1 pinch ground black pepper |
1/2 cup chicken broth |
1 tablespoon red wine vinegar |
Directions:
1. Melt butter and oil in large skillet over medium-high heat. When foaming subsides, add onion and saute until soft and translucent. Add garlic and saute until fragrant, 30-60 seconds.
2. Add cabbage, carrots and salt, and cook, tossing frequently, until edges of cabbage begin to brown.
3. Add pepper, chicken broth and vinegar. Cover tightly and steam 10 minutes until cooked through.
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