Preparation:
Rinse cabbage, core and chop or slice into 1/2 to 1-inch pieces.
Peel potatoes and slice 1/2-inch thick.
In a large, wide saucepan, heat olive oil. If desired, stir in chili oil or pepper flakes. Add onions and cook over high heat, stirring often, until soft, about 5 minutes.
Add cabbage and potatoes. Season with salt and pepper.
Cover and steam over low heat, stirring often, until the potatoes are tender, 20 to 30 minutes. If the vegetables start to brown, reduce the heat or add some broth or water.
Prep Time: 20 minutes Cook Time: 20 to 30 minutes Makes: 6 servings Prep Notes: Onions and cabbage may be cut and refrigerated separately overnight. |
