1 tsp. olive oil
\n1 1\/2 lb red cabbage, cored, cut into 2-inch pieces, and layers separated
\n1\/2 lb red onions, cut into 1-inch pieces and layers separated
\n2 tsp. finely chopped fresh thyme
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper<\/p>\n
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut\u00e9 cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more.<\/p>\n
Makes 4 servings
\nEach serving contains about 68 calories and 1 gram fat<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. olive oil 1 1\/2 lb red cabbage, cored, cut into 2-inch pieces, and layers separated 1\/2 lb red onions, cut into 1-inch pieces and layers separated 2 tsp. finely chopped fresh thyme 1\/2 tsp. salt 1\/4 tsp. black pepper Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut\u00e9 cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until…<\/p>\n