Caramelized Cabbage Recipe - Cookin Canuck (2024)

This easy caramelized cabbage and onions recipe is a spectacularly delicious side dish! Serve it on St. Patrick's Day or with dinner any time of the year.

WHAT YOU NEED FOR THIS CARAMELIZED CABBAGE RECIPE

These are the main ingredients needed for this recipe...

• CABBAGE: Use a medium head of green cabbage. A medium head of savoy cabbage can be substituted.
• ONION: Use a medium-sized yellow onion. White onion can be substituted.
• OLIVE OIL: A tablespoon of extra-virgin olive oil.
• GARLIC: Use 3 cloves garlic and mince them.
• NUTMEG: Freshly grated nutmeg has fantastic flavor, but feel free to substitute with bottled ground nutmeg. For freshly grated, use whole nutmeg and grate it on a zester.
• RED PEPPER FLAKES: Find crushed red pepper flakes in the spice aisle. If you’re sensitive to spice, omit this ingredient and use ground black pepper instead.
• SALT: Use kosher salt. Be sure to taste the cabbage and add salt to taste.
• PARSLEY: Use flat-leaf parsley, which is sometimes sold as Italian parsley. For extra flavor, stir in additional fresh herbs, such as oregano, thyme, dill or cilantro.

See recipe card below for full ingredients list & recipe directions.

Tools you need to make sautéed cabbage

• SKILLET OR BRAISER: Use a large nonstick or enameled large cast-iron skillet with high sides. I love my Le Creuset braiser for this recipe. Don’t have a skillet with high sides? Use a large saucepan instead. If it’s not nonstick, you may need to use more oil.
• TONGS: Use tongs to toss the cabbage and onions with the oil before it cooks down. These are my all-time favorite tongs.
• WOODEN SPOON: Use a wooden spoon or wooden spatula to stir the cabbage as it cooks and to scrape any browned bits from the bottom of the skillet.

How to make caramelized cabbage

PREP THE CABBAGE: Remove the outer leaves from the cabbage. Cut it in half through the core and carefully remove the core with a sharp knife. Lay one cabbage half, flat side down, on a cutting board and thinly slice. Repeat with the other cabbage half.

PREP THE ONION: Cut the onion in half through the root, peel and thinly slice.

THE SKILLET: I use an enameled cast-iron braiser, like this one, but any nonstick skillet or braiser with high sides will do. Why do you need high sides? Because there’s A LOT of cabbage before it starts to cook down. If you don’t have a suitable skillet or braiser, use a large nonstick saucepan. If it’s not nonstick, you may need to use additional olive oil.

HEAT THE OIL: Heat the oil in the skillet over medium-high heat.

CABBAGE & ONIONS: Add the sliced onions and cabbage. Use the tongs to toss the veggies with the olive oil. As the cabbage cooks down (and it will cook down a lot as it cooks), switch to a wooden spoon or wooden spatula.

CARAMELIZE: Stir the vegetables very frequently as it cooks, using the wooden spoon to scrape any browned bits off the bottom of the pan. The cabbage is down when it’s golden brown. The whole process should take about 20 minutes, give or take, depending on your stove and pan.

SEASON: About 10 minutes into cooking the cabbage, season with salt and crushed red pepper flakes. The nutmeg is added at the end of cooking. I suggested starting with the lesser amounts of spices that are suggested in the recipe card. Taste at the end and adjust as needed.

FINISH IT OFF: Once the cabbage and onions are caramelized, stir in the garlic and cook for another minute. Stir in the parsley. Serve it up!

Printable Recipe

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