Oh hey! There are a few teeny tidbits you should know. First, last night I dreamed that my incredibly tiny sister Emily had decided to lose some weight because she met some PhD (?) students who were very thin but younger than her and she decided that she needed to lose weight. We were in some sort of a convenience store and I went full WHAT IS WRONG WITH YOU and she got really mad and yelled to our grandparents (?) that I am so mean to her. Then she proceeded to say “it’s just the best because once I lose this weight I can set a new goal and lose more!” and then in this convenience store with our grandparents I made her repeat the word anorexia to me the same way I do with Beck when we are working on new words. I’m going to have to call Emily and work….something…out.
All that to say. My sister married a guy named Ben who has a similar essence to Jay. Buzzed head, hipster glasses, casual style. And when Beck was learning to talk and figuring out that more people than just Mama and Daddy existed she referred to Ben as DAH!!! in pictures. Because they look the same but not.
And so now that you know that, you can know that when I did some kind of “what do we eat with cabbage?” query online a few weeks ago when I had 3 heads inexplicably in my fridge, Emily chimed in with BEN LOVES CABBAGE, he chimed in with a link to a recipe similar to this, and that is the story of why we are having a very simple but flavorful and delicious cabbage side dish today.
It’s a pretty classic southern thing, and everyone has their own version of it, but the short and sweet is that you chop up cabbage, cook it down in some flavorful liquid, and when it’s super tender and flavorful douse it with salt and pepper. Some people steam theirs for health purposes, some people add spices or herbs, use different kinds of cabbage, tons of options. I think anything cooked with onion, butter, salt, and pepper is a winner, so I went that route.
You need! Chicken broth for the stewing. Cabbage, obviously. I think half a medium-to-large head is perfect for 4 servings, but make a whole head if you’re super into cabbage (?). Then it’s just butter, onion, salt, and pepper. If you’re vegetarian you can of course use vegetable broth, and you can sub olive oil to make this vegan, but if you’re not vegan I do think that using real butter here makes a big difference in the end flavor.
Like most of my recipes, this is more of a method than strict measurements, but there are some instructions below if you’d like. First, chop the cabbage and thinly slice the onion. Then, add the veggies to a medium skillet over medium-high heat with the stock.
Let the mixture come to a bubble, then reduce the heat to medium-low and let the cabbage simmer for 20 minutes or so until the liquid is nearly all reduced and the cabbage is very tender. When the cabbage is cooked through, stir the rest of the butter into the mixture and season with lots of salt and pepper to your preference.
I wait until the end to add salt and pepper because the stock can taste like both, but don’t be shy seasoning the dish when you do!
And there we have it. A lovely, simple, healthy side dish perfect for your favorite meal. Cabbage is so affordable and good for you that it’s a great addition to play around with often – add some fresh herbs or other spices to change it up each time.
Try some soon!
- 1/2 head green cabbage, chopped
- 1/2 onion, sliced
- 1/4 cup butter
- 2 cups chicken or vegetable stock, plus more if needed
- salt and pepper
Place 1 tablespoon of the butter in a skillet over medium heat with the onion and cabbage. When the butter melts, pour the stock into the skillet - the liquid should come up about halfway over the cabbage, maybe a bit more.
Increase the heat to medium-high to bring the mixture to a boil, then reduce to medium low to simmer the cabbage for 20-25 minutes, stirring every once in awhile, until the cabbage is very soft.
When the liquid is mostly reduced and the cabbage has cooked down, swirl in the remaining butter, taste, and add lots of salt and pepper to your preference. Enjoy!
Vegetarian if vegetable stock is used, vegan if vegetable stock and olive oil are used in place of the butter.