Ingredients
1 small head of purple cabbage
1 medium sized onion, i prefer spanish for this, but red or white would be fine as well
2 garlic cloves, pressed thru a garlic press or squished with salt to make a paste
2 tbsp evoo (extra virgin olive oil)
1/4 cup water
s & p
Preparation
Cut the onion in half, then cut into thin strips, about 1/2 inch thick. Heat a large fry pan on medium heat, (a pan that has a tight fitting lid). Add evoo, and toss in garlic, then onions. let them get transparent, then s & p to taste. continue cooking until the onions are lightly golden, about 8 minutes. In the mean time, chop the cabbage into the same thickness of the onion. Toss into the pan, stir. Add the water, and cover for 4 - 5 minutes. check until wilted but slightly crunchy. enjoy.
