Ingredients
Vegetables and Aromatics
- 1 medium white or yellow onion, peeled, halved, and thinly sliced
- 1 small red cabbage, about 1.5 pounds, cored and thinly sliced
Liquids and Sweeteners
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 2 tablespoons honey or maple syrup
Fats and Seasonings
- 3 tablespoons olive oil or butter (divided use)
- 2 tablespoons butter
- Kosher salt, to taste
Instructions
- Prepare the aromatics: Place a large pot or Dutch oven over medium-high heat, then add butter followed by the sliced onion. Cook, stirring occasionally, until the onion is soft and translucent, which should take about 5 minutes.
- Add and sauté cabbage: Add the thinly sliced red cabbage to the pot along with a generous pinch of kosher salt. Sauté the cabbage, stirring occasionally, until it begins to soften and wilt, about 5 minutes.
- Add liquids and simmer: Pour in the balsamic vinegar, water, and honey. Stir everything to combine thoroughly. Reduce the heat to medium-low, cover the pot, and let the cabbage cook, stirring occasionally to prevent sticking or scorching. Continue cooking for 30 to 45 minutes until the cabbage is tender and fully softened.
- Finish and season: Once the cabbage is tender, fold in the remaining butter. Taste the braised cabbage and adjust seasoning by adding more salt, honey, or vinegar as desired. Serve warm as a delicious side dish.
Notes
- Be sure to slice the cabbage thinly for even cooking and the best texture.
- You can substitute maple syrup for honey to make the dish vegan-friendly.
- Use a heavy-bottomed pot or Dutch oven to prevent burning during the long braising process.
- Leftovers keep well in the refrigerator for up to 4 days and reheat nicely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
