Large pot
Strainer or colander
- 2 tablespoons neutral oil divided
- 2 large vidalia onions peeled and thinly sliced
- 8 ounces cremini mushrooms trimmed and sliced
- 1 pound cabbage cored and thinly sliced
- 16 ounces egg-free wide pasta ribbons
- Salt and pepper to taste
- Lemon wedges optional, for serving
Caramelize the onions:
Heat 1 tablespoon oil in a wide pot over medium-high heat. Add the onions and cook, stirring often, for 25–30 minutes until the onions turn deep golden brown. Adjust the heat as necessary to prevent them from burning. Season with salt and pepper and transfer to a bowl.
Cook the mushrooms:
Add the remaining 1 tablespoon oil over medium-high heat. Add the mushrooms in an even layer and cook for 10–12 minutes, stirring regularly, until browned all over. Season with salt and pepper and transfer to the bowl of caramelized onions.
Cook the cabbage:
If the pot seems dry, add another drizzle of oil. Turn the heat to medium-high and add the cabbage. Cook, stirring occasionally, for 5–8 minutes until the cabbage begins to char around the edges.
Calories: 538kcal | Carbohydrates: 90g | Protein: 19g | Fat: 12g | Sodium: 48mg | Fiber: 7g | Sugar: 7g | Vitamin C: 42mg