Caramelized Cabbage Recipe

Prepare cabbage

Remove any tough outer leaves from the cabbage. Quarter the head through the core, remove the core wedge from each quarter, then slice each quarter crosswise into 1/4- to 1/2-inch thick slices (about 6–8 mm). Rinse briefly and shake or spin dry.

Heat pan

Place a large heavy skillet or cast-iron pan over medium-high heat. Add the neutral oil and 1 tablespoon of the butter and let the butter melt and foam but not burn (about 1 minute).

Brown cabbage

Add the sliced cabbage in an even layer — if necessary, do this in two batches so slices aren't crowded. Let the cabbage cook undisturbed 3–5 minutes until the bottom side develops a deep golden brown. Toss or flip pieces and continue to cook, allowing other sides to caramelize. Repeat until most pieces are nicely browned, about 12–15 minutes total.

Season and finish

Lower heat to medium. Sprinkle the salt, pepper, and brown sugar over the cabbage, toss to combine. Add the remaining 1 tablespoon butter and the apple cider vinegar, and pour in 60–120 ml water or stock (start with 60 ml and add if needed) to help deglaze the pan. Scrape up browned bits from the bottom and continue to cook another 3–5 minutes until cabbage is tender but still with some bite and the liquid has mostly evaporated and coated the cabbage. Taste and adjust seasoning.

Prep aromatics and seeds

Measure the caraway seeds and Sichuan peppercorns. Mince the garlic and finely dice the shallot. Place the chili flakes and toasted sesame seeds in a heatproof bowl large enough to hold the hot oil and to mix with the finished cabbage.

Bloom spices in oil

In a small saucepan over low–medium heat, add the 120 ml neutral oil and warm gently until it reaches shimmering but not smoking (about 160–175°C / 320–350°F). Add the caraway seeds and optional Sichuan peppercorns to the oil and stir for 20–30 seconds to toast and release fragrance. Remove the pan from direct heat for 10 seconds to lower temperature slightly so garlic and shallot won't burn.

Fry aromatics

Return the pan to low heat. Add the minced garlic and diced shallot and cook gently in the warm oil, stirring constantly, until the shallot is soft and the garlic is lightly golden (about 1–2 minutes). Do not let them brown deeply — the goal is to infuse the oil and soften aromatics.

Finish chili crisp

Pour the hot oil, aromatics, and toasted seeds carefully over the bowl with chili flakes and sesame seeds. Stir to combine; the hot oil will sizzle and bloom the chili. Add the light soy sauce and 1 teaspoon fine sea salt, stir, and let the mixture cool to warm. Taste and adjust salt or chili flakes as desired. If you prefer crunchier bits, let mixture sit 10–15 minutes before using; any leftover can be stored in a jar in the refrigerator up to 2 weeks.

Transfer the caramelized cabbage to a serving platter or keep in the skillet. Spoon 1–2 tablespoons (or more to taste) of the caraway chili crisp over the warm cabbage, tossing lightly to coat. Garnish with chopped dill or parsley and serve with lemon wedges on the side to squeeze over. Serve immediately.