Sauteed Cabbage

The following is our favorite way to enjoy the first cabbage from the garden. It is a simple and delicious Ukrainian dish that immediately transports Ron back to his Mother's kitchen. Green peas can be added at the end of the cooking time to further enhance the flavor.

1 medium head of cabbage
3 - 4 tbsp. butter
1 small onion chopped or 3-4 green onions
2 - 3 carrots
Salt and Pepper

Half the cabbage and slice/shred into medium size pieces. With a potato peeler, slice the carrots lengthwise into very thin long strips. Finely dice the onion.

Melt the butter in a large frying pan or dutch oven. Add the onions and cook until tender. Add the cabbage and carrot and cook over low heat, stirring occasionally, until wilted. If necessary, add 1 to 2 tbsp. water to prevent scorching. Cover and cook until it is tender.

Season with salt and pepper and serve immediately.