Name: Sautéed Cabbage & Onions
Yield: 6–8 servings
Cuisine: Vegan
Ingredients: 1 medium green cabbage, about 2–2½ lb.; 1 large onion, sliced; 3 Tbsp vegan butter; 1 Tbsp neutral oil; ¾ tsp salt, or to taste; ½ tsp black pepper; ½ tsp garlic powder; 1 Tbsp apple cider vinegar, optional; 1 tsp brown sugar or maple syrup, optional

INGREDIENTS

6–8 servings

1 medium green cabbage, about 2–2½ lb.
1 large onion, sliced
3 Tbsp vegan butter
1 Tbsp neutral oil
¾ tsp salt, or to taste
½ tsp black pepper
½ tsp garlic powder
1 Tbsp apple cider vinegar, optional
1 tsp brown sugar or maple syrup, optional

METHOD

Make it

1
Core the cabbage and slice it into thin ribbons.
2
Heat vegan butter and oil in a large skillet or Dutch oven.
3
Add onion and cook 5–7 minutes until softened and beginning to brown.
4
Add cabbage and salt. It will look like too much initially, but will cook down considerably.
5
Cook over medium to medium-high heat for 15–20 minutes, stirring occasionally. Let some cabbage sit against the pan long enough to develop browned edges.
6
Add pepper and garlic powder.
7
At the end, add the vinegar if you want a little acidity. A teaspoon of brown sugar or maple syrup balances it nicely, but isn't necessary.

Cooking notes

For a savory pierogi side, omit the optional sugar.