Kelp Noodles And Cabbage

2 tablespoons unsalted butter

1 large sweet white onion, sliced lengthwise, about 2 cups

½ large cabbage (green or red)

1 12-ounce package of kelp noodles

Pinch of salt or dash of soy sauce

Lemon juice (optional)

Cut the cabbage into four wedges, and cut out the triangular core at the bottom of each wedge. Slice each wedge crosswise into thin slices. Melt the butter in a very large saute pan over medium high heat. Add the onion, and cook until wilted, about three minutes, stirring frequently.

Add the cabbage and cook until begins to get tender, about 7 minutes. Add 1 tablespoon of water to the pan, and cover, allowing it to steam for 1 minute. Uncover and keep cooking until the cabbage is tender, about three more minutes. Drain and rinse the kelp noodles, and cut with scissors if desired. Stir the kelp noodles into the cabbage, sprinkle with a generous pinch of salt (or splash of soy sauce) and remove from heat.

Squeeze a little lemon juice just before serving, if desired.

Serves 6

Nutrition information per serving: 73 calories; 35 calories from fat; 4 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 86 mg sodium; 9 g carbohydrate; 3 g fiber; 4 g sugar; 2 g protein.