Cabbage and Onion Saute

Mary Yamasaki


This recipe came about because I had leftover cabbage from our St.Patrick's Day dinner. I don't think I reinvented the wheel with this little sweet & spicy side. But everyone who tastes this asks me for the recipe and it is sooo easy.

pinch tips: How to Shuck, Cook, and Cut Corn




15 Min


20 Min


4 c
savoy cabbage, - shredded (this equals about 1/2 a large cabbage)
1 medium
onion - diced
3/4 tsp
1/8 tsp
allspice, ground
1/8 tsp
1/2 tsp
sugar (can omit if you like)
1/2 tsp
white pepper
1/2 tsp
chipotle chili powder
5 Tbsp
real butter

Directions Step-By-Step

Core and shred your cabbage, I do a rough chop, and put aside in a bowl. Then dice your onion, making the pieces medium size
Take a 10"skillet and place about 2-3 tablespoons butter, melt the butter and saute the onions until they just start to turn brown around the edges. Add the cabbage and gently fold with the onions, add the remaining butter (just put it in on top of the cabbage,it will melt). Place lid on skillet and simmer at medium heat for 5 minutes. Then uncover, stir the mix and add all your spices. Stir again and place the cover back on and simmer for another 5-7 minutes.
We like a bit of a bite to ours but if you want your cabbage softer cook about another 5 minutes.
You can add caraway seeds or other spices to alter to your own tastes.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #cabbage, #onions, #Leftover