Black Pepper Cabbage
serves 6-8
You can cook the cabbage a little longer if you'd like. But leaving a little crispy texture to it makes the cabbage a wonderful side to broiled meats and fish. This recipe is part of Andrew Schloss's Sunday Dinners.
1 large head cabbage, quartered and cored
3 tablespoons olive oil
1 onion, halved and thinly sliced
3 cloves garlic, minced
1 tablespoon coarsely ground black pepper
1 tablespoon butter
prep: 10 minutes
total: 20 minutes
large deep skillet
1. Slice each cabbage quarter very thinly. Set aside.
2. In a large deep skillet, heat the oil. Add the onion and stir until softened, about 1 minute. Add the cabbage, garlic and a sprinkling of salt. Cook and stir until the cabbage is barely tender about 3 minutes. Add the pepper and cook another 2 minutes. Stir in the butter.
