Serves 6
1 tablespoon olive oil
1 small onion white or yellow onion, julienned
½ head green cabbage, shredded with a knife or food processor
4 cloves garlic, minced
1 cups low-sodium vegetable stock (or water)
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ bunch chives or green onion, chopped (optional)
1. Heat a large sauté pan over medium heat, add onion, and cook, stirring occasionally until onions are soft and beginning to brown.
2. Add about 1/3 of the cabbage and cook until it begins to soften, add another third and cook again and finally the last 3rd. This process with take about 12-15 minutes.
3. Stir in minced garlic and add vegetable stock or water. Add and lid and cook (braise) until the cabbage is completely soft, about 15-20 minutes. Remove lid and continue cooking until braising liquid is absorbed.
