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.
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.
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.
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!