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.


★★★★★ 1 vote

15 Min
20 Min


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  • 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

How to Make Cabbage and Onion Saute


  1. 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
  2. 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.
  3. You can add caraway seeds or other spices to alter to your own tastes.

Printable Recipe Card

About Cabbage and Onion Saute

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

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