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Buttered Cabbage
Buttered cabbage slowly caramelized with onions, perfect for a cozy St. Patrick’s Day table.
Servings 4 servings
Calories 112kcal
Equipment
- Large, wide skillet
- Cutting board and knife
- Wooden Spoon or Spatula
Ingredients
- 1 small head cabbage chopped
- 4 tablespoons butter
- 1 medium onion sliced
- Salt and pepper to taste
- ½ teaspoon caraway seeds optional
Instructions
Melt Butter and Cook Onions
- Heat 2 tablespoons of butter in a wide skillet over medium heat. Add the sliced onions in an even layer.
- Cook for about 10 minutes, stirring occasionally, until they become soft, golden, and fragrant. Too high heat can scorch them, too low will slow caramelization.
Add Cabbage and Remaining Butter
- Add the chopped cabbage and the remaining 2 tablespoons butter. Stir gently to coat everything evenly.
Cook Until Tender and Caramelized
- Continue cooking for 20–25 minutes, stirring occasionally. Let some cabbage edges touch the hot pan to develop deep golden spots.
- If too watery, increase heat slightly; if browning too fast, reduce heat.
Season and Serve
- Finish with salt, pepper, and caraway seeds if using. Taste and adjust seasoning. Serve hot straight from the skillet for best texture.
Video
Nutrition
Calories: 112kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 91mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.1mg