Generally I don't work with recipes that are not perfectly measured to the gram, but this one is from THE NEW FARM VEGETARIAN COOKBOOK so I cut it some slack. JANET'S SAUTEED CABBAGE Sauté a large onion in 4 Tbsp oil until soft. Cut a good-sized head of cabbage into eighths, then slice crosswise. Add cabbage to onions along with: 3 /4 tsp. salt, 1 Tbsp. soy sauce, 1/8 tsp. pepper, 1/8 tsp. garlic powder, 2 Tbsp. nutritional yeast flakes, 1/2 tsp. vinegar Cook over medium high heat, stirring often, till cabbage is soft and golden.
Today I shredded cabbage with a big, old serrated knife and dropped it into the collapsible basket steamer. I added it to the morning vegetable bean soup and rice. Steamed cabbage is my preferred choice. It's a compromise between totally raw and mushy overcooked. Slightly more gently treated than braised since it is touched only by the steam and not by the boiling water itself. Other times I'll just serve it on a salad plate with caraway seeds and dill... possibly a drizzle of olive oil
