Braised Cabbage & Onions
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Nutritional Guidelines (per serving) | |
---|---|
72 | Calories |
3g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 72 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 2g | 9% |
Cholesterol 8mg | 3% |
Sodium 175mg | 8% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 4g | 15% |
Protein 2g | |
Calcium 68mg | 5% |
*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, I 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.
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
- 1 head cabbage (green cabbage or Savoy cabbage are both excellent choices)
- 2 medium onions
- 2 tablespoons oil or butter
- 1/2 teaspoon fine sea salt, plus more to taste
Steps to Make It
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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.
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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 saute 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 to parsnips