John Myers
Ingredients for 2 servings:
- 1 shot of oil
- 1 large red onion, finely diced
- ¼ head of white cabbage, approx. 350 – 500 g
- 250 g broccoli, including the stalk
- Salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
alkaline, vegan, GAT-compliant
Finely slice the white cabbage with a cucumber slicer. Separate the broccoli into small florets, trim the stalks, and cut into small cubes. Heat the oil in a lidded pan and let the onions brown slightly. Layer the cabbage on top, season generously with salt, and cover. Turn the cabbage occasionally and let the condensed water run into the pan. If it gets too dry, cover the bottom of the pan with water. The cabbage will brown beautifully. Whenever it starts to get too dry, add a little water, but don’t let the cabbage float in the water. When the white cabbage is almost done, add the broccoli. Cook for a few minutes, stir, and simmer until tender. Cover frequently. Note: I consider this a main course; potatoes would also be a wonderful accompaniment. Or a patty.
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