1 Tbs. finely chopped onion
1 garlic clove, minced
1 Tbs. Vegetable oil
5 cups chopped cabbage (I use one whole medium size head)
1 Tbs. Soy sauce
1/2 tsp. Sugar
1/8 tsp. Pepper
In a skillet or wok, saute onion and garlic in oil until tender. Add cabbage; cook and stir until crisp-tender, about 5 minutes. Reduce heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes or until cabbage is tender. Yield 6-servings.
*Note: I like mine real tender so I cook with the lid on.
Pairs Well With
got this recipe out of the July/August 2001 issue of Taste of Home magazine and it is now a regular at my house. I actually never knew how good cooked cabbage was until I made this. I always have a head of cabbage on hand for this one.