This year we have a huge onion harvest. Here is a different and delicious way to enjoy the abundance!
- 2 tablespoons butter
- 1 pound sweet onion, quartered and thinly sliced (about 3 1/2 cups)
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 cup shredded red or green cabbage
- 1/3 cup honey
- 1/4 cup red wine vinegar
In a large skillet heat butter over medium heat. Add onions and salt. Cook and stir for 5 minutes. Reduce heat; add cayenne pepper. Cover; cook for 5 minutes. Add cabbage. Cover; cook for 5 minutes, stirring twice. Uncover; increase heat. Add honey and vinegar. Bring to boiling; reduce heat. Cook for 5 minutes, stirring occasionally. Remove; cool. Refrigerate for up to 2 weeks.