I love getting recipes from friends. Why? Well first off I believe when someone is willing to share a recipe with you it’s significant. After all, it comes from a very special place—their family kitchen. Second, usually recipes that friends share are proven winners and have stood the test of time with their families. And that’s certainly true about today’s recipe for braised cabbage from my friend, Nona.
I met Nona through a mutual friend on a trip to New Orleans. As I got to know Nona better, I learned she is an amazing cook. And when she and her daughter, Joy, hosted an adoption party for a friend of ours, Nona and I talked and talked about food. And that’s when she shared this incredible recipe for braised cabbage.
What I love about this recipe is how simple it is yet how delicious it tastes. It really is my absolute favorite way to cook cabbage. In fact, I love it so much I sometimes make this dish and eat it as a meal.
So thanks, Nona. You’re an amazing lady, a great cook, and a special friend. Thank you for letting me share this recipe on my blog!
- 2 tablespoons butter
- 1 small yellow onion, thinly sliced
- ½ small head cabbage, thinly sliced
- ¼ teaspoon caraway seeds
- salt and pepper to taste
- Melt butter in fry pan over medium low heat. Add onion and sauté until softened but not browned, about 5 minutes.
- Add the cabbage and caraway seeds. Stir to mix in with the onions. Cover and cook until the cabbage is almost tender, about 10 minutes. You may need to lower the heat slightly so the vegetables cook without browning.
- Season to taste with salt and pepper and serve!
Make sure to cut away the hard core/stem of the cabbage before slicing it up.
All different kinds of cabbage work great with this recipe including green, Savoy, red, Napa, bok choy, and even brussels sprouts!
If you're vegan or simply not a fan of butter a high quality extra-virgin olive oil or avocado oil can be substituted.
Do you have a special recipe that’s a sure-fire hit with your family that uses real ingredients? Or maybe you’d like some help taking a favorite recipe and renovating it with healthier ingredients? Whatever the case we’d love to hear from you. Share your recipe in the comments below or send it to us using our contact form. We’d love to feature some reader recipes in the coming months so if you have a dish you’d like to share, please let us know!
Kitchen Tips and Resources:
A cutting board, a sharp knife, and a great pan are all you need to cook up this braised cabbage recipe. Here are some of my recommendations for each of these kitchen tools:
- A great, non-slip cutting board is an invaluable kitchen asset when cutting up the cabbage. I upgraded to these Epicurean non-slip boards last summer, and I’ve been really pleased with them.
- A high quality set of cutting knives can make a huge difference, especially when you’re cooking REAL food. My local knife shop advised me to invest in the higher quality Zwilling J.A. Henckels Twin Signature brand (much higher quality than the J.A. Henckels International brand) and time has proven them right. (To make sure you know which Henckels knives are better, here’s a tip — look for the “twins” on the knives vs. the single guy sporting the trident.) While you can buy these knives online, if you’ve got a local knife/cutlery store, support them instead. I love my local cutlery store and bring my knives in every six months or so to get them maintained with a nice, sharp edge!
- Although any large pan with high sides will work, I usually use my stainless steel wok to cook up my braised cabbage.