Easy and Delicious Caramelized Cabbage & Onions

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the eaasiest and tastiest way to cook cabbage

When you think of Irish dishes to celebrate St. Patricks Day, does anything pop in to your mind before Corned Beef and Cabbage?

I always think of eating salty, delicious roasted beef paired with buttery, delicious cabbage when I start thinking all things green… but I know a lot of people aren’t huge fans of cabbage, because it can be so bitter. Fear not, friends, because it’s actually really, incredibly easy to make caramelized cabbage that isn’t bitter, bland or boring.

Easy Caramelized cabbage and onions

Not only is it super easy to make, but this side dish is PACKED with tons of nutrients. Cabbage is extremely good for you, and something I try to incorporate more into our diets. Cabbage ranks right up there with broccoli, cauliflower, and  brussels sprouts with a reputation for fighting cancer. It’s also a good source of vitamin C, fiber, potassium, and other nutrients. Cabbage has also awesome for dieters – it has the fewest calories and least fat of any vegetable. So grab the head of cabbage you got in your bountiful basket, at the store to go along with some corned beef, or saw at a farm stand and let’s get cooking!
easy way to make delicious cabbage- great for #stpatricksday or to use up #bountifulbaskets

First off, you’ll need:
a medium white onion,
1 1/2 tbsp butter (or olive oil- but butter really is the most delicious here),
and a head of cabbage.

That’s it!

Rough dice the onion, and sautee in pan with butter on medium heat.
Cut stem off cabbage, then slice in 1/2″ thick wedges, removing any tough stem parts as you go.
Pull apart cabbage into shreds, toss in pan.

Rotate cabbage every 5 minutes or so (it will wilt- not as much as spinach but quite a bit). You want to get some great brown caramelized bits on all the shreds of cabbage, but you don’t want them to burn- so tossing often is key.

When the cabbage is a golden color with lots of browned bits, you’re done!

Serve as a side dish for Corned Beef, chicken, or really any dish. The leftovers actually taste better a day later- I re-heat them by quickly sautéing in a pan again.

Caramelized Cabbage and Onions


What are you doing for St. Pats this year? If you’re in need of some fun decor check out my absolute favorite Irish Blessing that I made into a free chalkboard-style printable, here!

11 thoughts on “Easy and Delicious Caramelized Cabbage & Onions”

    1. I’ve done it with olive oil a lot. The butter does give it a richness you don’t get with oil- but if you have a little vegeta (or even vegemite) on hand, you could add a little. Even a bit of veggie stock. Just gives it a little extra flavor!

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