If the sulfur smell of cooked cabbage turns you off, soak the cabbage in cold water for about three minutes prior to cooking it. Your house will not smell like cabbage. I was amazed that this worked! If you don't believe me, try it out on this easy and tasty recipe.
1 small head green cabbage (1 1/4 lbs), cored and sliced thin crosswise
2 TBS vegetable oil
1 onion, halved and sliced thin
salt and pepper
1/4 cup chopped fresh parsley
1 1/2 tsp lemon juice
Soak cabbage in cold water for 3 minutes in a large bowl or salad spinner. Drain well, but do not spin dry, Set aside. Heat 1 TBS oil in a 12 inch non-stick skillet over medium-high heat until shimmering. Add onion and 1/4 tsp salt and cook, stirring occasionally, until tender and lightly browned, about 6 to 7 minutes. Transfer the onions to a small bowl.
Heat remaining tablespoon of oil in now-empty skillet over medium-high heat until shimmering. Add cabbage and sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cover and cook without stirring until cabbage is wilted and lightly browned on bottom, about 3 to 5 minutes.
Uncover and stir cabbage. Continue cooking uncovered until cabbage is evenly tender-crisp about four minutes more, stirring only once halfway through cooking. If cabbage is insufficiently browned when stirred, increase the heat to high for the last 2 minutes of cooking time. Remove pan from the heat. Add onion, parsley and lemon juice and toss until evenly combined.
Season to taste with salt and pepper. Serve immediately.
Serves 4 to 6
Source: Cook's Country Magazine