Caramelized Cabbage and Onions

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Want to jazz up your veggie side dishes? Try caramelized cabbage and onions! This quick and tasty recipe turns plain cabbage into a sweet and tangy treat. It takes just 25 minutes from start to finish, making it perfect for busy weeknight dinners.

You’ll love how the cabbage gets brown and crispy, while the onions add a nice sweetness. A splash of vinegar gives it a tangy kick. Serve it with your favorite meat or as a veggie main dish. It’s so good, you might forget you’re eating healthy!

Exact Ingredients List

Here’s what you’ll need to make caramelized cabbage and onions:

• 1 head green cabbage
• 1 tablespoon olive oil
• 1/2 medium onion
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 tablespoon unsalted butter
• 1/4 cup apple cider vinegar

Optional ingredients for serving:

• Fresh parsley or dill
• 1/2 cup Greek yogurt or sour cream
• Lemon juice

Make sure to thinly slice both the cabbage and onion. This helps them cook evenly and caramelize nicely. The brown sugar adds sweetness, while the apple cider vinegar brings a tangy kick.

You can easily adjust the amounts to make more or less. Just keep the ratios similar for the best flavor. Feel free to play around with the seasonings too!

Instructions

Start by prepping your cabbage. Remove the outer leaves, cut it into quarters, and slice each quarter into thin strips. Discard the core.

Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for about 5 minutes until soft.

Toss in the cabbage strips. Season with thyme, salt, and pepper. Sprinkle brown sugar over the top to help caramelize.

Cook the cabbage for 10-15 minutes, stirring now and then. Let it sit long enough to brown on the bottom before stirring. Adjust heat as needed to avoid burning.

Once the cabbage is brown and soft, stir in the butter. Cook for 2 more minutes until it’s melted and mixed in.

Pour in the apple cider vinegar and scrape up any brown bits from the pan. This adds a tangy flavor to balance the sweetness.

Taste and add more salt and pepper if needed. Take the pan off the heat.

Serve your caramelized cabbage in a dish. Sprinkle with fresh herbs if you like. Add a dollop of Greek yogurt and a squeeze of lemon juice for extra flavor.

Possible Substitutes List & Recipe Variations

Want to switch things up? Here are some tasty alternatives you can try:

Cabbage substitutes:

• Red cabbage
• Napa cabbage
• Brussels sprouts (halved)

Onion substitutes:

• Shallots
• Leeks
• Red onions

Sweetener options:

• Honey
• Maple syrup
• Coconut sugar

Try these fun variations to mix up the flavor:

1. Add bacon bits for a smoky taste
2. Toss in some sliced apples for extra sweetness
3. Sprinkle in caraway seeds for a German-inspired twist

You can also experiment with different vinegars:

• Balsamic vinegar
• Red wine vinegar
• White wine vinegar

For a creamier dish, stir in some heavy cream or coconut milk at the end. Want more spice? Add a pinch of red pepper flakes or a dash of hot sauce.

Remember, cooking is all about having fun and making it your own. Don’t be afraid to get creative with your caramelized cabbage and onions!

Tips, Tricks & Storing

Cut your cabbage and onions into thin, even strips. This helps them cook evenly and caramelize better.

Don’t overcrowd the pan. Cook in batches if needed to ensure proper caramelization.

Be patient! Low and slow cooking is key for developing rich flavors.

Add a pinch of sugar to speed up the caramelization process.

Try different vinegars like balsamic or red wine for unique flavor profiles.

Leftovers? Store your caramelized cabbage and onions in an airtight container in the fridge. They’ll stay fresh for up to 5 days.

For longer storage, freeze in small portions. Use freezer-safe bags or containers and remove as much air as possible.

To reheat, warm gently in a skillet over low heat. Add a splash of water if needed to prevent sticking.

Get creative with leftovers! Use them as a topping for burgers, sandwiches, or pizza.

Mix into scrambled eggs or frittatas for a quick breakfast upgrade.

Remember, fresh cabbage can last up to a month in the fridge. Look for locally grown options for best quality and shelf life.