Cabbage Recipe

Wash and cut

Remove any bruised outer leaves from the cabbage. Cut the cabbage into quarters, remove the core from each quarter, then slice each quarter into thin shreds (about 1/8–1/4 inch / 3–6 mm). Peel and thinly slice the onion. Peel and grate or julienne the carrot. Peel and finely mince the garlic.

Heat fat

In a large wide skillet or heavy sauté pan over medium heat, add the olive oil and butter. Heat until the butter has melted and begins to foam but not brown, about 1–2 minutes.

Sweat aromatics

Add the sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until the onion is softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Add carrot and cabbage

Increase heat to medium-high, add the grated carrot and the shredded cabbage to the pan. Toss or stir to coat with the oil/butter and aromatics. Cook, stirring every 1–2 minutes, until the cabbage begins to wilt, about 4–6 minutes.

Deglaze and simmer

Pour in the apple cider vinegar and the stock, scraping any browned bits from the pan bottom. Stir in the brown sugar (or maple syrup), and season with the remaining salt and the black pepper. Reduce heat to medium-low, cover partially, and simmer until the cabbage is tender but still has some bite, 8–12 minutes depending on thickness of shreds. Stir occasionally; if pan dries out, add another 2–3 tbs (30–45 ml) of stock or water.

Finish

Remove the lid, increase heat to medium-high for 1–2 minutes to evaporate excess liquid if necessary. Taste and adjust seasoning with more salt, pepper, or a splash more vinegar if you want brightness. Stir in chopped parsley if using.

Transfer cabbage to a serving bowl and sprinkle with toasted sunflower seeds or chopped toasted nuts for crunch. Serve warm as a side to roasted meats, grilled fish, or grains. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave.