I made this simple cabbage dish during an organic vegetarian cooking class in Tuscany, and I still can’t believe how this combination of ingredients could taste so good. I’d never really given cabbage much thought’but now I actually crave this dish. It’s that good. Seriously.
The key to its deliciousness (besides ingredients fresh from the farm) is time. We left the ingredients in a pan to caramelize for an hour (in the meantime, we made fresh pasta and tiramisu, but that’s a post for another day).
1 large yellow onion, diced finely
3 carrots, diced finely
1 tablespoon organic vegetable bouillon (powder)
1 head of cabbage
Salt and pepper
In a large saucepan, heat 3 tablespoons of olive oil on medium heat. Add onion and sauté until translucent. Add carrots and cook for 10 minutes, or until they’re slightly softened. Add cabbage, organic vegetable bouillon powder, salt and pepper. Stir to combine and cook for five minutes before turning the heat down to low. Let simmer for at least 30 minutes, or up to an hour.
This was originally intended to be a side dish for pasta, but I ate so much of it that my pasta actually became the side dish.