Description
This Fried Cabbage and Onions recipe is a simple, savory side dish that brings out the natural sweetness of cabbage and onions. Cooked in butter with garlic and a touch of salt, it’s a perfect accompaniment to meats, casseroles, or fish. The cabbage is sautéed until tender with slightly browned edges, creating a deliciously comforting flavor and texture in just 35 minutes.
Ingredients
Ingredients
- 3 tbsp butter (grassfed preferably)
- 1 white onion (diced)
- 1/4 cup garlic (whole or crushed cloves, skin off)
- 1 cabbage (use half if very large cabbage – whole head if small), sliced into thin strips
- 1 tsp salt (celtic sea salt preferred)
Instructions
- Heat butter: Melt the butter in a large pan over medium-high heat until it becomes foamy, preparing the base for sautéing.
- Cook onions: Add the diced onions to the pan and cook for about 4 minutes until they become soft and transparent, stirring frequently to prevent sticking or burning.
- Add garlic: Incorporate the garlic cloves into the pan and cook for an additional 3 minutes until they are fragrant and soft.
- Add cabbage: Toss the sliced cabbage in the pan, coating it well with the melted butter to infuse flavor.
- Season: Generously sprinkle the salt over the cabbage to enhance the taste.
- Cook down cabbage: Allow the cabbage to cook down, reducing its volume by half over about 10 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Finish cooking: When the cabbage has shrunk significantly, turned shiny and slightly translucent, and developed browned bits, it is ready to serve.
- Serve: Remove the pan from heat and plate the fried cabbage as a flavorful side dish alongside your favorite meat, casserole, or fish.
Notes
- Using grassfed butter enhances flavor but any butter will work.
- You can adjust the amount of garlic based on your taste preference.
- If cabbage reduces too quickly or starts to brown too fast, lower the heat to medium to avoid burning.
- For a crispier texture, cook slightly less to keep some bite in the cabbage.
- Salt type can be adjusted; Celtic sea salt adds a subtle mineral taste.
- Leftovers reheat well in a skillet or microwave.
