Shredded Sauteed Cabbage

This Sauteed cabbage slaw retains some texture that has none of the sulphury taste and mushy texture of cabbage that's been improperly cooked,

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 4 1⁄2 teaspoons  vegetable oil
• 1  medium onion, sliced
• 1  tomatoes, chopped
• 1  teaspoon fresh ginger, peeled and minced (optional)
• 1⁄4 teaspoon red pepper flakes, crushed
• 1  small  head green cabbage, cored and thinly sliced (about 10 cups)
• 1 1⁄2 teaspoons coarse salt, plus more for serving

Directions

1. Heat (14-inch) skillet over medium-high heat, and then add oil and onion,
2. Sauté to soften onion slightly, about 2 minutes. Stir tomato, ginger, if using, and red pepper flakes. Cook for an additional 2 minutes. Add cabbage and salt. Stir to combine.
3. Cover, reduce heat to medium low and cook, stirring occasionally, as the cabbage begins to collapse.
4. Add a little water (2 Tbsp.) at a time, as needed if the cabbage becomes too dry.
5. Cook for about 13 minutes or until the cabbage is just tender. Season with salt to taste and serve.