Cabbage Recipe

Prepare vegetables

Remove outer leaves from the cabbage, cut the cabbage in half through the core, then remove the core and slice the cabbage into 1/4-inch shreds. Peel and grate the carrot or cut into thin matchsticks. Peel and thinly slice the onion. Smash and mince the garlic.

Measure and season

Measure out the butter, olive oil, broth, apple cider vinegar, brown sugar, salt, pepper, and red pepper flakes. Chop the parsley and halve the lemon if using.

Heat fat

In a large wide skillet or sauté pan over medium heat, add the olive oil and butter. Heat until the butter is melted and foaming but not brown (about 1 minute).

Soften the aromatics

Add the sliced onion and a pinch (about 1/8 tsp) of salt. Cook, stirring occasionally, until the onion is translucent and starting to soften, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, stirring constantly so it doesn't burn.

Add cabbage and carrot

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

Add liquid and seasonings

Pour in the chicken or vegetable broth, apple cider vinegar, and sprinkle the brown sugar, remaining salt, black pepper, and red pepper flakes over the vegetables. Stir to combine. The broth will create steam to help the cabbage cook through while the vinegar and sugar balance the flavors.

Simmer until tender

Reduce the heat to medium-low and cover the pan with a lid or tent with foil. Let the cabbage simmer for 8–10 minutes, stirring once halfway through, until the cabbage is tender but still has a little bite (al dente). For softer cabbage, cook an additional 3–5 minutes uncovered to reduce liquid.

Finish and season to taste

Remove the lid, increase heat to medium-high for 1–2 minutes to evaporate excess liquid if needed. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon. Stir in the chopped parsley just before serving.

Transfer the cabbage to a serving bowl or plate. Garnish with additional parsley and an optional lemon wedge. Serve warm as a side dish with roasted meats, sausages, or as part of a vegetarian meal.