This recipe progressed with each ingredient. I must be a riot to watch when I make up recipes. All I had in mind was caramelized onions. I figured, if worse came to worse, I would put them on another dish. While, I was wandering around my kitchen which is too small to really wander, I saw some tomatoes that looked ripe.
I picked up one beautiful large tomato to find the bottom had turned black. I checked the others and they were fine but I knew they would not last much longer. They had to join the onions. Tomatoes went to what I call, "the cooking counter" and is where I do my prep work and actually, everything else.
I continued pacing, muttering, "onions-tomatoes, onions-tomatoes, onions-tomatoes until I opened the refrigerator to find a half empty bag of shredded cabbage. Now, I could mutter onions-tomatoes, cabbage. With a few more ingredients, I planned a scrumptious vegetable dish.
Sweet Tomato, Cabbage and Caramelized Onions
1 huge onion, sliced
1 tablespoon olive oil
2 cups cabbage, shredded
3 large tomatoes, chopped
2-3 tablespoons brown sugar (you don't have to use sugar for this recipe)
If you like garlic, it would work well, in this recipe.
Heat olive oil in large skillet. Add onions and cook about 10 minutes until translucent and slightly browning.
Add cabbage to onions and cook another five minutes. Add 2 tablespoons of brown sugar and mix well.
Add chopped tomatoes and mix into mixture. If you want, add another tablespoon of sugar, mixing, once again.
Cook on top of stove for 15 minutes until some of the tomato juice has evaporated and all vegetables are cooked.
I served it with salmon and a sweet potato dish.
Linked to Real Food Wednesday Cast Party Wednesday Full Plate Thursdays