Caramelized Cabbage and Onions
User Reviews
4.4
Caramelized Cabbage and Onions
Description
The dish begins by heating olive oil in a large pan, followed by adding a large amount of thinly sliced cabbage and onion. The vegetables cook down significantly as they caramelize, developing a deep golden color and sweet flavor. Frequent stirring and scraping of browned bits help build the caramelization evenly.
After about 10 minutes, seasoning with kosher salt and red pepper flakes adds depth and gentle heat. Near the end, garlic and ground nutmeg are stirred in to introduce savory and warm aromatic flavors. Fresh parsley folded in at the finish lightens and freshens the dish.
This caramelized cabbage and onion preparation works well as a side dish to complement heavier mains or roasted meats. It offers a balance of soft texture, sweetness from caramelization, and a mild spicy note from red pepper flakes.
Note that nutritional information in original notes should be independently verified for accuracy if needed.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 head green cabbage halved, cored & thinly sliced
- 1 yellow onion cut in half and thinly sliced, medium
- ½ - ¾ teaspoon kosher salt to taste
- ⅛ - ¼ teaspoon red pepper flakes to taste, crushed
- 3 garlic minced, cloves
- ¼ - ½ teaspoon ground nutmeg to taste
- 2 tablespoons parsley flat-leaf, minced
Instructions
- Heat the olive oil over medium-high heat in a large nonstick or ceramic skillet or braiser pan with high sides. If you don’t have a skillet with high sides, use a large saucepan.
- Add the sliced cabbage and onion. The skillet will be very full, but the cabbage will cook down quickly. Use tongs to toss with cabbage and onions with the olive oil.
- Once the mound of cabbage cooks down a bit and becomes more manageable, use a wooden spoon or wooden spatula to stir the cabbage as it cooks, scraping any browned bits off the bottom of the pan.
- After about 10 minutes, stir in the kosher salt and red pepper flakes.
- Continue to cook, stirring very frequently and scraping browned bits off the bottom, until the vegetables are golden brown, about 20 minutes total.
- Add the garlic and nutmeg. Cook for 1 minute.
- Stir in the parsley. Serve.
Notes
- Use a large pan with high sides to allow the cabbage to cook down effectively without overcrowding.
- Frequent stirring and scraping of the pan bottom helps develop even caramelization and prevents burning.
- Adjust salt and red pepper flakes to personal taste for balanced seasoning.
- Fresh parsley added at the end brightens the dish and adds a fresh herb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 0.75cups | |
| Calories | 116kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 3.8g | 6% |
| Saturated Fat | 0.6g | 3% |
| Sodium | 290.1mg | 12% |
| Fiber | 7.4g | 30% |
| Sugar | 10.3g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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