The air is cool and crisp after the official onset of fall. This dish mirrors fall’s splendor in its color, its depth and in its wealth of nutrients.
½ red onion
½ head of broccoli
¼ head of red cabbage
1 Tablespoon EVOO (Extra Virgin Olive Oil)
pinch of sea salt
Wash the broccoli and trim to remove leaves and any tough outer skin on the stalk. Cut the stalk into small ¼ inch wide pieces; dice the florets into similarly sized pieces.
Slice the onion in half lengthwise.
Slice one half into half moons;
then dice the half moons into ¼ inch pieces. Set aside.
Cut the cabbage into ¼ inch wide slices. Dice these pieces into smaller ¼ inch squares.
Heat a cast iron or stainless steel skillet on a medium flame for about 3 minutes. Add the olive oil and then the diced red onion pieces. Use cooking chopsticks to brown the onion on all sides.
When onion begins to sweat (after about 3 minutes), add the pinch of sea salt. Add the broccoli to the pan next, sautéing it with the red onion.
When all sides of the broccoli pieces have made contact with the pan and it turns a brighter shade of green (this should take about 2 minutes), add the red cabbage.
Mix it in with the red onion and broccoli.
When the red cabbage is cooked (about 1 minute), remove the hash from the pan and serve hot.
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