This morning, I discovered a sad little 1-pound cabbage languishing in our vegetable crisper. It was too small for my favorite braised cabbage recipe so I decided to sauté it up with some butter and sliced onions.

I love onions sautéed in butter…

Once the onions were translucent, I added my coarsely chopped cabbage.  I used my little 8-inch cast iron skillet, but it’s really too small for a pound of cabbage – I’ll use a bigger one next time. I seasoned everything with salt and pepper and mixed everything around so the fat would be well distributed.  Then, I lowered the heat to low and plopped on a lid for a few minutes so the cabbage would soften.

I topped half of the cabbage with some smoked wild Alaskan king salmon and kept the other half for one of my packed lunches during my workweek.

Yummy! (The salmon was a little on the salty side, but hey – that’s how smoked salmon tastes.)

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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