1 head of cabbage, core removed and chopped into strips
1 large onion, diced
1/2 cup (120g) unsalted butter
4 cups cornmeal (696g)
to taste salt
1 head of cabbage, core removed and chopped into strips
1 large onion, diced
1/2 cup (120g) unsalted butter
4 cups cornmeal (696g)
to taste salt
In a large skillet, sauté the onion in butter until golden
Add the cabbage and mix well
Add the cornmeal, stirring constantly to avoid lumps
Cook until the hash is loose and toasted cornmeal forms
Season with salt to taste
Serve warm.
