Weather in Ohio is sketchy this time of year. It can be in the upper 70s one day and then the next in the low 50s. I finally started to write down the meals I had bought food for and decide on a day-to-day basis what I’d be serving for supper. Tomorrow and Saturday are supposed to be perfect weather days… and after that, the forecast looks like it will be on the downhill temperature slide.
So my grocery list is finally being filled with brussel sprouts, broccoli, beans and cabbage. Casseroles and stews will soon be the most common items in my home! Yay! In the cooler days of September, I experimented with a few recipe twists for my beloved cabbage and brussel sprouts. This cabbage recipe is mother-in-law approved. Oh yes. And husband approved. Also two-year-old approved. The four-year-old does not. But he’s four. He approves of nothing these days.
This cabbage dish is meant to be a side dish, but if you wanted to make this into an entire meal, you could add some rice noodles (from the Asian aisle, not the ones in the gluten-free section) and call it a vegetarian success. Use dairy-free sour cream and it’s even a vegan success. In the meantime, whip up a batch of this cabbage and watch your opinion of this vegetable turn from disinterest to delight!
Cabbage and Onion Saute
- 1 small green cabbage
- 1 large onion
- sour cream
Shred or thinly slice the cabbage and onion. Saute in butter until tender. The edges will brown, as much as you let it… I like mine a little more browned than maybe you do, just depends on your taste! Season with salt and pepper and then stir in sour cream. I don’t use much more than a quarter cup, I just use the sour cream as another level of flavor and texture. And it’s so good. And the leftovers? IF you have any, it makes a great topping on a meatloaf sandwich. But that’s only IF you have leftovers…