Braised Cabbage & Onions

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 08/27/21
Braised Cabbage and Onions Recipe
Molly Watson
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
78 Calories
4g Fat
11g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 cook-out, as a cooked, slightly sweet substitute for sauerkraut.

Use green cabbage or Savoy cabbage, as are both excellent choices, It's also a nice item to have with a vegetarian dinner of beans, rice, or quinoa, and a crispy green salad.

1:34

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Ingredients

  • 1 head cabbage

  • 2 medium onions

  • 2 tablespoons oil, or butter

  • 1/2 teaspoon fine sea salt, plus more to taste

Steps to Make It

  1. Gather the ingredients.

  2. Remove and discard and wilting, browned, or damaged leaves from the outside of the cabbage. Quarter the cabbage, then cut out and discard the core.

  3. 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.

  4. Halve, peel, and slice the onions. They should also be sliced as thinly as possible.

  5. Heat a large pot or deep saute pan over medium-high heat. Add the oil or butter.

  6. When the oil is hot, add the onions, sprinkle them with the salt, and cook until the onions soften and wilt, about 3 minutes.

  7. Add the cabbage and stir to combine. Reduce the heat to low, cover, and cook until the vegetables are extremely tender about 30 minutes.

  8. 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.

  9. 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!

  10. 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 to parsnips

How to Store

  • Braised cabbage will keep in the fridge in an airtight container for three days.