Caramelized Cabbage and Onions
Brava Chef Travis
Cabbage gets a bad rep. Many say it's stinky. Others say it's boring. I think they simply don't know how to cook it properly! Combining cabbage with butter and onions is the secret here, but you have to be careful not to burn it. We've taken the guesswork out so you can make it with the push of a button and a few stirs.
6 cups sliced cabbage (1/4-inch slices, about 1/2 medium cabbage)
1 cup sliced yellow onion (1/4-inch slices, about 1/2 medium yellow onion)
2 tablespoons butter, melted
1 tablespoon extra-virgin olive oil
Kosher salt and pepper
In large bowl, toss together cabbage, onion, melted butter, extra-virgin olive oil and a few pinches salt and pepper.
Slide metal tray into top shelf and press green button top begin cooking.
After 10 minutes, carefully remove tray and stir cabbage. Slide metal tray into top shelf and press green button to continue cooking.
After 5 minutes, carefully remove tray and stir cabbage. Slide metal tray into top shelf and press green button to continue cooking.
When your food is done, transfer cabbage to bowl and serve.
Store refrigerated for up to 5 days.