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🦋 Trout and cabbage

I wouldn't have thought of this combination off the top of my head or anything; but that's what was in the fridge. And it came out pretty tasty.

• 1 yellow onion cut in thin slices
• Several cloves of garlic chopped fine
• About ¼ head red cabbage, chopped thin
• 2 filets trout

Cook the onion and garlic with olive oil and salt in a skillet over medium-low heat, until the onion is golden. Add the cabbage and continue cooking about 5 or 10 more minutes, until the cabbage is soft and hot through. Remove to a bowl, put some more olive oil in the pan, and cook the trout. I served this with soup and some goat cheese. I think, though I did not do this, that you could make a pretty good sauce by deglazing the skillet with beer and cooking the beer for a minute or two.

posted evening of Wednesday, March 7th, 2007
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