Sluttishly Vegetarian: Sautéed Cabbage with Red Onion, Sage and Garlic

Most of my favourite vegetables are in season right now, particularly the root vegetable variety. For the best part of autumn and winter I will be roasting vegetables to death and butternut squash will be one of my five a day. But, this weekend I took the humble cabbage to new heights. Gone are the days of my Granny's boiled, soggy cabbage. This recipe is all about the fast wilt and packing in lots of flavour. The red onion and sage bring sweetness and earthiness to the cabbage, and a little squeeze of lemon brings out all the best bits of the cabbage flavour. Plus, the texture is a fantastic addition to any autumn dinner.

Sautéed Cabbage with Red Onion, Sage and Garlic (serves two)

You will need:

• 1-2 tbsp Olive Oil
• 1 Red Onion, finely sliced
• 1/2 tbsp Sugar
• 2 Garlic cloves, finely chopped
• 1/2 Cabbage, Shredded
• 1tsp Dried Sage
• 1/4-1/2 , juice only

Make it!

1. Heat olive oil in a large frying pan and add the sliced red onion with a a pinch of salt. Keep the heat medium-low and allow the onions to soften slowly for 5 minutes. Sprinkle with sugar and stir. Cook for another 3 minutes before adding the chopped garlic. Keep stirring for 1 minute to make sure the garlic doesn't burn. 
2. Tip the shredded cabbage into the pan with another glug of olive oil. Mix well with the onion and cook until the cabbage has wilted. This will be about 8 minutes. Keep stirring every few minutes.
3. Add the sage and squeeze of lemon to the cabbage and mix well.
4. Serve immediately (although a second frying with leftovers is also rather yummy).