Ingredients

　　I find that when I buy a good-sized green cabbage and use a small amount in a recipe, the remainder often languishes in the fridge. This is an ideal way to use up green cabbage while it still has some flavor. For this preparation, you can use half or even most of a cabbage. In a large skillet or stir-fry pan, sauté a quartered and thinly sliced onion in some olive oil. When it starts to turn golden, stir in thinly sliced cabbage. Cook, covered, until the cabbage wilts. If the pan dries out, add just enough water to moisten. Once the cabbage is wilted, uncover and cook until both the cabbage and onion begin to brown, stirring frequently. Add a sprinkling of poppy seeds, if you like.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).