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Nutrition Facts (per serving) | |
---|---|
78 | Calories |
4g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 78 |
% Daily Value* | |
Total Fat 4g | 5% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 146mg | 6% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 12% |
Total Sugars 6g | |
Protein 2g | |
Vitamin C 60mg | 302% |
Calcium 81mg | 6% |
Iron 0mg | 2% |
Potassium 348mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Thinly slicing and slowly cooking the cabbage and onions bring out their essential sweet nature, and makes a mellow, warming side dish for cold weather roasts (including, we must admit, a nice twist to take the place of plain cabbage alongside corned beef). It's a fun thing to serve with sausages, or offer at a cookout, as a cooked, slightly sweet substitute for sauerkraut.
Use green cabbage or savoy cabbage, as both are excellent choices. It's also a nice item to have with a vegetarian dinner of beans, rice, or quinoa, and a crispy green salad.
Click Play to See This Easy Braised Cabbage and Onions Recipe Come Together
Ingredients
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1 head cabbage
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2 medium onions
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2 tablespoons oil, or butter
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1/2 teaspoon fine sea salt, plus more to taste
Steps to Make It
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Gather the ingredients.
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Remove and discard any wilting, browned, or damaged leaves from the outside of the cabbage. Quarter the cabbage, then cut out and discard the core.
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Slice the cabbage as thinly as possible and set it aside. You can use a food processor or kitchen mandoline to do this if you like, but a sharp knife does the job just fine.
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Halve, peel, and slice the onions. They should also be sliced as thinly as possible.
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Heat a large pot or deep sauté pan over medium-high heat. Add the oil or butter.
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When the oil is hot, add the onions, sprinkle them with the salt, and cook until the onions soften and wilt, about 3 minutes.
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Add the cabbage and stir to combine. Reduce the heat to low, cover, and cook until the vegetables are extremely tender, about 30 minutes.
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Uncover and stir occasionally—every 5 minutes or so—and add a tablespoon or two of water to keep the vegetables from sticking, if necessary.
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The low and slow cooking will start to caramelize the onions so the mixture will take on a slightly browned appearance, even if they don't brown against the pan. That's what's going to bring out the sweetness in these otherwise sharp vegetables, so don't try and rush it.
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Salt to taste before serving. Freshly ground black pepper is pretty tasty on this, too, although you may want to let diners add that themselves.
Recipe Variations
- Add a clove or two of peeled and thinly sliced garlic along with the onions for a hit of garlic pungency.
- Pump up the flavor with a teaspoon of caraway seeds, cumin seeds, or fenugreek seeds (or a combination thereof) to the oil, cover, and let the seeds "pop" before adding the onions.
- Use leeks instead of onions for an even sweeter end result.
- Include another vegetable with the cabbage: Thinly sliced fennel is a good choice as are thinly sliced or grated carrots or parsnips.
How to Store
Braised cabbage will keep in the fridge in an airtight container for three days.