This Creamy Caramelized Cabbage is a delicious side dish that features garlic and onions. Easy to make any time of the year.
Cabbage is a very underrated vegetable. It's affordable, it's easy to store, it lasts a long time, and it tastes great!
I always have at least one type of cabbage in my crisper drawer ready to make a delicious and healthy side dish or entrée. One of the side dishes I love to make is this Creamy Caramelized Cabbage.
Creamy Caramelized Cabbage Ingredients
Making this healthy, flavorful cabbage requires only a few ingredients, most of which you probably already have on hand:
- Green cabbage
- Butter
- Onion
- Garlic
- Ginger
- Salt and pepper
- Cream - note that I've used both half and half (10% milkfat), and heavy whipping cream (35% milkfat) to make this dish, and it tastes great either way. Any cream with fat content in between will work just fine too.
How to prepare Creamy Caramelized Cabbage
The most difficult part about making this recipe is thinly slicing the cabbage. In order to do this effectively and safely, you'll want to make sure you have a good, large chef's knife. Trust me. I have tried to thinly slice cabbage with a dull knife - it is not fun, and it is not safe. Alternatively, you can use a mandolin.
The only other ingredient prep that needs to be done is chopping the onion, and mincing the garlic and ginger. Pro tip: try using a microplane instead of mincing the ginger with a knife to save time. You can even use it for the garlic!
Want more cabbage recipes?
Creamy Caramelized Cabbage Nutrition Notes:
The nutrition information provided in the recipe uses half and half cream. Using heavy whipping cream will add approximately 40 extra calories and several grams of fat.
This recipe is naturally gluten free. It can easily be made vegan and/or dairy free by simply using your favorite non-dairy/vegan cream substitute instead of heavy cream, and butter
Creamy Caramelized Cabbage
Ingredients
- 1 medium green cabbage
- 2 Tablespoons unsalted butter see note
- 1 medium onion thinly sliced
- 4 cloves garlic minced
- 1 Tablespoon minced or grated fresh ginger
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup cream see note
Instructions
- Remove any tough, wilted, or damaged outer leaves of the cabbage. Using a large, sharp knife, cut it in half and remove the core. Thinly slice the cabbage and set aside.
- Melt 2 Tablespoons (28 g) unsalted butter in a large skillet or saute pan over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Add the minced garlic and 1 Tablespoon (15 g) minced or grated fresh ginger, and cook until fragrant, about 1 minute.
- Stir in the sliced cabbage, (you may need to do this in batches, waiting until some wilts, depending on the size of your pan), 1 teaspoon kosher salt, and ¼ teaspoon (0.25 teaspoon) freshly ground black pepper. Cook, stirring occasionally, until softened and beginning to brown, about 20 minutes.
- Slowly stir in ½ cup (118 mL) cream, making sure to scrape up any browned bits from the bottom of the pan. Season with additional salt and pepper, if needed.
Notes
Nutrition
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