Creamy Caramelized Cabbage
This Creamy Caramelized Cabbage is a delicious side dish that features garlic and onions. Easy to make any time of the year.
- 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
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 the butter in a large skillet or saute pan over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and 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), salt and pepper. Cook, stirring occasionally, until softened and beginning to brown, about 20 minutes.
Slowly stir in the cream, making sure to scrape up any browned bits from the bottom of the pan. Season with additional salt and pepper, if needed.
I have made this recipe with both half and half cream and heavy whipping cream. It tasted great both ways, and would also work just fine with any type of cream in between (eg. cereal or coffee cream at 18% MF).
To make this dish vegan and dairy free, use your favorite dairy free cream alternative as well as dairy free butter alternative.
Calories: 110kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 425mg | Potassium: 325mg | Fiber: 4g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 58mg | Calcium: 91mg | Iron: 1mg