From inthekitchenwithkath.com
(Adapted from Mark Bittman’s recipe in How to Cook Everything)
Bittman uses 3 tablespoons of butter or oil. I used 1½ tablespoons of olive oil and was pleased with the results.
Serves 4
2 cups sliced onions
1½ - 3 tablespoons butter or olive oil (see note above)
3 tablespoons tomato paste
¼ teaspoon cayenne pepper, or to taste
½ cup water
1½ - 2 pounds cabbage, cored and shredded
Salt and freshly ground pepper to taste
1. Put the onions in a large pot over medium-low heat. Cover and cook, stirring occasionally, until the onions have released some water. It will take about 10 minutes.
2. Add the butter or oil to the pan. Raise the heat to medium, and continue to cook the onions with the cover on until they have browned a bit, about 10 more minutes. Stir occasionally during the browning.
3. Add the cabbage, tomato paste, cayenne pepper, and water to the pot.
4. Stir the cabbage well until all of the ingredients are well distributed.
5. Cover and cook, stirring occasionally, for about 30 minutes. Add salt and pepper to taste.