Easy Caramelized Cabbage Recipe

I’m sharing an easy recipe for sauteed cabbage and onions that turns simple cabbage into a buttery, salty, totally crave-worthy side.

I never thought simple veg could steal the show but thin ribbons of green cabbage browned in unsalted butter make me eat it straight from the pan. I call it my Skillet Cabbage trick, even though I keep messing with timing, and it’s the kind of Sauteed Cabbage And Onions that fools guests into thinking I worked harder than I did.

It’s saucy, a little salty, with those buttery caramel edges that you will wanna scrape up with a fork, no shame. I always end up making it again the next night, because yeah it’s that worth it.

Ingredients

• Cabbage: crunchy, high in fiber and vitamin C, goes sweet when browned, low calorie.
• Yellow onion: gives savory-sweet depth, contains antioxidants like quercetin, adds natural sugars.
• Unsalted butter: brings creamy richness, aids browning but adds saturated fat and flavor.
• Neutral oil: helps even cooking, neutral taste so butter and seasonings shine through.
• Brown sugar (optional): a little sweetness to speed caramelization, balances savory notes.
• Apple cider vinegar: bright acidic punch, cuts richness, lifts flavors and adds tang.
• Red pepper flakes (optional): tiny heat boost, wakes up the cabbage without overpowering.
• Parsley (optional): fresh herb finish, adds color and vitamin K, tastes bright and herbaceous.

Ingredient Quantities

• 1 medium green cabbage about 1 1/2 lb
• 1 medium yellow onion about 8 oz
• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil like vegetable or canola
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon packed brown sugar (optional)
• 1 to 2 tablespoons apple cider vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped flat leaf parsley (optional)

How to Make this

1. Cut out the core from the 1 medium green cabbage and slice the leaves thinly, about 1/4 inch; peel and thinly slice the 1 medium yellow onion.

2. Heat a large skillet (cast iron or heavy stainless is best) over medium heat, add 1 tablespoon neutral oil and 2 tablespoons unsalted butter until the butter melts and foams.

3. Add the sliced onion and cook, stirring, until soft and starting to brown, about 4 to 6 minutes.

4. Add the cabbage to the skillet, sprinkle 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper over everything, and (if using) 1 teaspoon packed brown sugar to help with caramelization. Toss to combine.

5. Turn the heat to medium-low and let the cabbage cook, stirring only every 3 to 5 minutes so it can brown. Press it down lightly with a spatula now and then to get good contact with the pan. Total cook time about 20 to 25 minutes until much of the cabbage is golden brown and tender.

6. If the pan looks too crowded and the cabbage steams instead of browning, remove half and finish in a second batch so you get caramelization.

7. When the cabbage is nicely browned, add 1 to 2 tablespoons apple cider vinegar and 1/4 teaspoon red pepper flakes if you like heat; scrape the browned bits off the bottom and cook 1 more minute so the vinegar reduces slightly.

8. Taste and adjust seasoning with a pinch more salt or pepper if needed.

9. Stir in 2 tablespoons chopped flat leaf parsley (optional) and transfer to a serving dish. Serve warm and enjoy.

Equipment Needed

1. Large skillet (cast iron or heavy stainless)
2. Sharp chef’s knife
3. Cutting board
4. Sturdy spatula or metal turner for pressing and scraping
5. Tongs or a large wooden spoon for stirring and tossing
6. Measuring spoons and a tablespoon (or small measuring cup)
7. Large bowl or serving dish

FAQ

Easy Caramelized Cabbage Recipe Substitutions and Variations

• Green cabbage: savoy cabbage, napa cabbage, or shredded Brussels sprouts. They all behave similarly when caramelized, savoy is a bit more tender so watch the time.
• Yellow onion: shallots, red onion, or the white part of leeks. Shallots are milder and sweeter, red adds color, leeks are subtle but stack up nice.
• Unsalted butter: ghee, extra virgin olive oil, or vegan butter. If you use salted butter cut back on the kosher salt a bit.
• Apple cider vinegar: white wine vinegar, lemon juice, or rice vinegar. Lemon is brighter so use a little less if you dont want it too tart.

Pro Tips

1) Pat the cabbage really dry after you slice it, with a clean towel or a salad spinner. If theres extra water it will steam instead of browning and you wont get those nutty bits.

2) Use a heavy pan and get it properly hot, but dont let the butter burn. Add a little oil before the butter so the butter wont scorch. If the pan is crowded do two smaller batches so each bit gets good contact with the surface and actually sears.

3) For faster, deeper browning try a tiny pinch of baking soda. It raises the pH and helps the Maillard reaction, but use very little like 1 over 16 teaspoon or even less or the cabbage can turn mushy and taste strange.

4) Finish with something bright and a little fat for balance. A quick splash of vinegar or a squeeze of lemon wakes it up, and a knob of butter or a spoon of bacon fat at the end makes it glossy and richer. Reheat leftovers in a skillet not the microwave, add a splash of water or oil if they seem dry.