So, how long does it take an onion to caramelize?
 

Since the sheet says we can only have raw onions..does anyone know if it is okay to cook them as long as you don't let them start to turn brown?

Also, I looked in the sticky threads but I can't figure out what cabbage I can have. I know red is ok but I really want the green/white kind is that one ok?

my coach says yes, just don't let them get brown. I through them in after I have stir-fired everything else for a few minutes. my coach also say ok to the green cabbage. NOTE: all coaches say different things. lol

Ditto.....to the whole post!

Thanks! I just really prefer them warm and want to add them to stir fry right at the end. I WI tomorrow and will double check what my coach says although likely I will do it no matter what :)