Sautéed Cabbage and Onions

This 20-Minute Sautéed Cabbage & Onions Recipe Is Shockingly Good: This is our favorite way to make Caramelized Cabbage and Onions that taste rich and buttery. The Easiest Way to Turn Leftover Cabbage Into a Flavorful Side… this dish is solid with pork, lamb, chicken, and seafood!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Pan Fried Cabbage with Onions Recipe

This recipe originally appeared on Avdaye in 2011 as one of the first recipes we ever shared – and has continued to be one of our favorite easy side dishes ever since! Cabbage is the most flavorful when it has had time to brown and caramelize – browning the cabbage brings out a rich, buttery flavor and eliminates the bitter notes most people don't love when eating cabbage. toss cabbage as it cooks so it can heat evenly, and all the vegetable has time to brown!

Caramelized Cabbage Ingredients

To make this recipe, we will need the following ingredients:

• Butter: Butter adds richness and a creamy flavor to the dish. It's used for sautéing the onions and cabbage and provides a lovely base for caramelization.
• White Onion: Diced white onion contributes a sweet and savory flavor to the dish. As it cooks, it becomes tender and sweetens further, enhancing the overall taste of the caramelized cabbage.
• Garlic: Garlic, whether whole or crushed, provides a robust and aromatic essence to the recipe. It infuses the dish with a delightful garlic flavor as it cooks alongside the cabbage and onions.
• Cabbage: Cabbage is the star of this dish. Sliced into thin strips, it offers a satisfying crunch and a mild, slightly sweet flavor. As it caramelizes, the natural sugars in the cabbage intensify, creating a deliciously sweet and tender result.
• Salt: Celtic sea salt or any preferred salt is used to season the dish. Salt enhances the flavors of the cabbage and onions, helping to balance the sweetness and bring out their natural taste.

Steps to Make Fried Cabbage and Onions

After you've gathered your ingredients, we will use the following method:

Butter

Heat butter in large pan on medium-high heat until melted and foamy. Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning. Add garlic to pan, cook until fragrant and soft, about 3 minutes.

Cook Cabbage

Add cabbage to pan and toss well to coat in butter. Generously season with salt. Let cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.

Cook and Finish

When cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits, it is ready to serve. Enjoy!

Sautéed Cabbage Recipe Substitutions and Variations

Make it keto. Use ghee to keep this recipe keto!

Make it vegan. Making this Easy Caramelized Cabbage and Onions side dish Vegan is easy – nix the butter in the recipe and opt instead for a high smoke point oil (we suggest avocado, rapeseed oil, walnut oil, or coconut oil – make sure your coconut oil is refined and doesn't taste too much like actual coconut – this varies from brand to brand.)

Baked Buttery Cabbage and Onions. If you're looking for a set it and forget it recipe for caramelized cabbage and onions, you can add the ingredients in a glass casserole dish and bake at 350 until golden brown. stir often, checking the cabbage after 30 minutes to prevent burning or sticking to the dish, and help it cook evenly. Depending on the size of your cabbage, how thickly you slice it, and your oven, this will take anywhere between 40 minutes to an hour to get lovely, buttery, wilted and caramelized cabbage and onions.

Glaze with whiskey. When your cabbage and onions have started to reduce in the pan (about 5-10 minutes after cooking on medium high), add 1/2 cup Irish whiskey to the pan (making sure to scrape up any browned bits from the bottom of the pan), and bring to a rapid boil. Carefully light whiskey on fire (use a long match to be safe), and let Whiskey burn down and turn into a rich, sweet, and smoky glaze for your fried cabbage and onions!

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Sautéed Cabbage and Onions FAQs

Can we use other types of cabbage for this recipe?

Yes, you can use other types of cabbage, such as green cabbage, Savoy cabbage, or red cabbage. Each variety will bring its unique flavor and texture to the dish.

How do we prevent the cabbage from becoming mushy during caramelization?

To prevent the cabbage from becoming mushy, make sure not to overcook it. Cabbage should be tender but still retain some of its natural crunch. Cooking it over medium heat and stirring occasionally can help achieve this texture.

Can we add other seasonings or herbs to this dish?

Absolutely! You can customize the flavor by adding herbs like thyme, rosemary, or bay leaves. Additionally, you can season with black pepper, red pepper flakes, or a pinch of sugar for variation.

Is it necessary to use grass-fed butter?

While grass-fed butter is preferred by some for its potential health benefits and richer flavor, you can use regular butter or even a plant-based alternative like olive oil if you prefer.

How long can we store caramelized cabbage and onions leftovers?

Leftover caramelized cabbage and onions can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave before serving.

Can we freeze caramelized cabbage and onions?

While cabbage can be frozen, the texture may change after thawing and reheating. It's best enjoyed fresh, but if you wish to freeze it, store it in an airtight container for up to 2-3 months. Thaw and reheat gently before serving.

What dishes pair well with caramelized cabbage and onions?

Caramelized cabbage and onions make a great side dish for roasted meats, grilled sausages, or as a topping for burgers. It also complements hearty dishes like mashed potatoes or pierogi.

Ingredients

• 3 tbsp butter, grassfed preferably
• 1 white onion, diced
• ¼ cup garlic, whole or crushed cloves, skin off
• 1 cabbage, (use half if large cabbage – whole head if small) sliced into thin strips
• 1 tsp salt, celtic sea salt preferred

Method

1. Heat butter in large pan on medium-high heat until melted and foamy.
2. Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning.
3. Add garlic to pan, cook until fragrant and soft, about 3 minutes.
4. Add cabbage to pan and toss well to coat in butter.
5. Generously season with salt.
6. Let cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.
7. When cabbage has lost much of it's volume and started to turn shiny, slightly translucent, and has lovely browned bits, it is ready to serve.
8. Remove from heat and plate with your favorite meat, casserole, fish, or other main dish!