1 small purple cabbage head2 medium yellow onions1 tablespoon olive oil
1 tablespoon salt
2 cups vegetable broth or water.
1 stock green onions
In a large saucepan on medium low heat, add olive oil, onions thinly sliced, and 1/2 salt. Sauté until caramelized and golden brown. About 15 minutes. Roughly chop purple cabbage head and add to the sauté pan with remainder salt. Bring heat up to medium high. Sauté until al dente and natural purple color of cabbage is vibrant. About 3-5 minutes. Remove from heat. Place cooked cabbage in to a large blender and add unsalted broth or water. Blend until smooth. Serve in bowl and garnish with green onions and a splash of citrus. Bon Appetite!