September has been a good month for the garden. Lots to harvest, including some beautiful cabbage and onions delivered to the Pantry and Lewis House yesterday.
1 head cabbage
2 medium onions
2 Tbsp. oil or butter
Salt and any preferred seasonings - garlic, pepper, fennel, etc.
Quarter the cabbage and cut out the core. Slice onions and cabbage as thinly as possible. Heat a large pot over medium-high heat. Add the oil or butter. When hot, add the onions, sprinkle them with seasonings, and cook about 3 minutes. Add the cabbage, more seasonings, reduce heat to low, and cook covered, until tender, about 30 minutes. Stir occasionally and add a tablespoon or two of water if necessary.