I absolutely love the delightful dish of fried caramelized cabbage and onions. The combination of the sweet caramelization of the onions with the slight crunchiness of the cabbage is truly a match made in culinary heaven. The savory flavors blend perfectly with a hint of sweetness, creating a dish that is both comforting and satisfying.

The aroma that fills the kitchen while cooking this dish is simply irresistible. It’s a quick and easy side dish that pairs well with almost anything, making it a versatile and delicious addition to any meal. Give it a try, and I’m sure you’ll be hooked too!

Ingredients Needed for This Recipe

1 medium head of cabbage, cored and thinly sliced
2 large onions, thinly sliced
3 tablespoons olive oil (or vegetable oil)

2 tablespoons butter
Salt, to taste
Black pepper, to taste

1 teaspoon sugar (optional, to help in caramelization)
2 cloves garlic, minced (optional, for extra flavor)
1 tablespoon apple cider vinegar (optional, for a slight tang)

Instructions for Making Fried Caramelized Cabbage and Onions

Prepare the Vegetables: Start by slicing your cabbage and onions thinly. This ensures they will cook evenly and caramelize beautifully.
Heat the Oil and Butter: In a large skillet or frying pan, heat the olive oil and butter over medium heat. The combination of olive oil and butter provides a rich flavor base for the cabbage and onions.
Add the Onions: Once the butter has melted and is sizzling, add the sliced onions to the pan. Stir to coat them in the oil and butter mixture. If you’re using sugar, sprinkle it over the onions now. The sugar aids in the caramelization process, giving the onions a deeper flavor.

Cook the Onions: Reduce the heat to medium-low and let the onions cook slowly, stirring occasionally. This should take about 10-15 minutes, or until they are soft and have a golden caramel color. If you’ve added garlic, stir it in when the onions are nearly done to prevent it from burning.
Add the Cabbage: With the onions caramelized, add the sliced cabbage to the pan, along with a generous pinch of salt and black pepper. Stir well to combine the cabbage with the caramelized onions.
Cook the Cabbage: Continue to cook the mixture over medium-low heat, stirring occasionally. The cabbage will begin to soften and reduce in volume. This process should take about 10-15 minutes. If the mixture seems dry, you can add a little more olive oil or a splash of water to help steam the cabbage.

Final Seasoning: Once the cabbage is tender and both the cabbage and onions are nicely caramelized, add the apple cider vinegar (if using) and adjust the seasoning with more salt and pepper to your taste. The vinegar will add a bright note to the dish, balancing the sweetness of the vegetables.
Serve: Transfer the caramelized cabbage and onions to a serving dish. This dish makes a wonderful side for grilled meats, roasted chicken, or can be enjoyed on its own with crusty bread.

Tips for Perfecting the Recipe

Choice of Fats: The combination of olive oil and butter is recommended for its flavor profile; olive oil has a high smoking point, and butter adds richness. However, you can adjust the types of fats based on dietary preferences or what you have on hand. Ghee or coconut oil are good alternatives for a different flavor profile or for those following dairy-free diets.

Slicing Technique: Thin, consistent slices of cabbage and onion ensure even cooking and caramelization. A mandoline slicer can be a great tool for this, but if using a knife, aim for slices no thicker than 1/4 inch. Uniformity in slicing means every bite is equally delicious.

Low and Slow Cooking: Patience is key to caramelization. High heat can lead to burning rather than gently coaxing out the natural sugars. Keep the heat on medium-low and give the onions and cabbage time to slowly transform, stirring occasionally to prevent sticking and ensure even caramelization.

Seasoning: While salt and pepper are essentials, don’t be afraid to experiment with other spices. Caraway seeds, thyme, or a dash of smoked paprika can add an extra dimension of flavor to the dish. Add these towards the end of cooking to keep their flavors vibrant.

The Role of Sugar: A sprinkle of sugar can accelerate the caramelization process, especially helpful if your onions aren’t very sweet. This is optional and can be adjusted based on the natural sweetness of your vegetables and personal preference.

Acidity is Your Friend: A splash of apple cider vinegar or even lemon juice at the end of cooking can balance the sweetness of the dish with a touch of acidity, elevating the overall flavor profile.

Serving Suggestions

As a Side Dish: Fried Caramelized Cabbage and Onions is a versatile side that pairs wonderfully with a variety of main courses. It’s particularly good with roasted meats, like pork or beef, providing a sweet and tender counterpoint to the savory richness.

With Grains: Serve it atop a bowl of whole grains like quinoa, farro, or brown rice for a hearty vegetarian meal. The grains absorb the flavors of the dish, making for a satisfying meal.

As a Topping: Use it to top off burgers, sausages, or hot dogs. The caramelized mixture adds a gourmet touch to simple grilled foods, elevating them with minimal effort.

In Tacos or Wraps: Incorporate the caramelized cabbage and onions into tacos or wraps. They add depth and sweetness, complementing proteins like grilled chicken, fish, or even beans.

With Eggs: For a breakfast twist, serve the caramelized cabbage and onions with eggs. They can be an excellent side for a hearty breakfast plate or used as a filling for omelets and frittatas.

Storage Tips

Cooling and Storing: Allow the caramelized cabbage and onions to cool completely before storing to prevent moisture buildup, which can lead to sogginess. Transfer to an airtight container.

Refrigeration: The dish can be stored in the refrigerator for up to 3-5 days. The flavors often deepen over time, making leftovers a treat.

Freezing: Although best enjoyed fresh, you can freeze the caramelized cabbage and onions for up to 2 months. Freeze in airtight containers or freezer bags, flattening the contents to remove as much air as possible. Thaw in the refrigerator before reheating.

Reheating: Gently reheat the caramelized cabbage and onions in a skillet over medium heat, adding a splash of water if necessary to prevent sticking. Alternatively, microwave in short bursts, stirring in between to ensure even heating.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply use plant-based butter or additional olive oil in place of regular butter to keep the dish vegan.

What if my cabbage is very watery?

Some cabbage varieties can release a lot of moisture. If you find the dish too watery, increase the heat slightly and cook uncovered, stirring occasionally until the excess water evaporates and the vegetables begin to caramelize.

Can I add other vegetables to this recipe?

Absolutely. Carrots, bell peppers, or even apples can be added for extra flavor and texture. Just keep in mind the cooking times may vary, and additional vegetables may release more moisture.

Is there a way to speed up the caramelization process?

While true caramelization takes time, ensuring your pan isn’t overcrowded (which can lead to steaming rather than browning) and adding a pinch of sugar can help speed things up. However, the slow and low approach is best for developing deep flavors.

Can I use red cabbage instead of green?

Yes, red cabbage can be used and will add a vibrant color to the dish. Keep in mind that red cabbage may take slightly longer to soften and may alter the flavor profile slightly, often resulting in a dish with a bit more bite.

How can I prevent the dish from becoming too oily?

Start with the minimum amount of oil and butter recommended, and add more only if necessary. The cabbage will release moisture as it cooks, which helps prevent sticking without the need for excessive fat.

Fried Caramelized Cabbage And Onions

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Indulge in the delightful blend of sweet, caramelized onions and robust, earthy cabbage with this exquisite recipe for Fried Caramelized Cabbage and Onions.

Ingredients

1 medium head of cabbage cored and thinly sliced
2 large onions thinly sliced

3 tablespoons olive oil or vegetable oil
2 tablespoons butter
Salt to taste

Black pepper to taste
1 teaspoon sugar optional, to help in caramelization
2 cloves garlic minced (optional, for extra flavor)

1 tablespoon apple cider vinegar optional, for a slight tang

Instructions

Prepare the Vegetables: Start by slicing your cabbage and onions thinly. This ensures they will cook evenly and caramelize beautifully.
Heat the Oil and Butter: In a large skillet or frying pan, heat the olive oil and butter over medium heat. The combination of olive oil and butter provides a rich flavor base for the cabbage and onions.

Add the Onions: Once the butter has melted and is sizzling, add the sliced onions to the pan. Stir to coat them in the oil and butter mixture. If you’re using sugar, sprinkle it over the onions now. The sugar aids in the caramelization process, giving the onions a deeper flavor.
Cook the Onions: Reduce the heat to medium-low and let the onions cook slowly, stirring occasionally. This should take about 10-15 minutes, or until they are soft and have a golden caramel color. If you’ve added garlic, stir it in when the onions are nearly done to prevent it from burning.
Add the Cabbage: With the onions caramelized, add the sliced cabbage to the pan, along with a generous pinch of salt and black pepper. Stir well to combine the cabbage with the caramelized onions.

Cook the Cabbage: Continue to cook the mixture over medium-low heat, stirring occasionally. The cabbage will begin to soften and reduce in volume. This process should take about 10-15 minutes. If the mixture seems dry, you can add a little more olive oil or a splash of water to help steam the cabbage.
Final Seasoning: Once the cabbage is tender and both the cabbage and onions are nicely caramelized, add the apple cider vinegar (if using) and adjust the seasoning with more salt and pepper to your taste. The vinegar will add a bright note to the dish, balancing the sweetness of the vegetables.
Serve: Transfer the caramelized cabbage and onions to a serving dish. This dish makes a wonderful side for grilled meats, roasted chicken, or can be enjoyed on its own with crusty bread.