Gedunstetes Weisskraut Skillet Cabbage
Discover the rustic charm of *Gedunstetes Weisskraut* (Skillet Cabbage), a classic German-inspired side dish that's both simple and irresistibly flavorful. This wholesome recipe features tender white cabbage braised with fragrant garlic, sweet onion, and earthy caraway seeds, all gently simmered in a savory blend of vegetable broth and a splash of tangy white wine vinegar. The addition of olive oil and a touch of butter creates a velvety texture, while freshly chopped parsley provides a vibrant, finishing garnish. Ready in just 35 minutes, this one-pan dish is perfect for weeknight dinners or as a comforting complement to roast meats, sausages, or crusty bread. Easy to prepare and naturally gluten-free, this skillet cabbage recipe is a delicious way to elevate seasonal vegetables with bold, hearty flavors.
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Recipe Information
Ingredients
- 1 head (approximately 1.5 lbs) white cabbage
- 1 medium onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon caraway seeds
- 2 tablespoons white wine vinegar
- 1 cup vegetable broth
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped) fresh parsley (optional, for garnish)
Instructions
Remove the outer leaves of the cabbage, cut it in half, and remove the core. Slice the cabbage thinly into shreds.
Peel and finely chop the onion and garlic.
Heat a large skillet or sauté pan over medium heat and add the olive oil and butter. Swirl to combine as the butter melts.
Add the chopped onion to the skillet and sauté for 3-4 minutes, stirring frequently, until the onion becomes translucent.
Stir in the garlic and cook for another 30 seconds, until fragrant.
Add the shredded cabbage to the skillet. Toss to combine it with the onions and garlic. Cook for 5-6 minutes, stirring occasionally, until the cabbage begins to soften and shrink.
Sprinkle the caraway seeds over the cabbage, stir, and cook for 1 minute to release their flavor.
Pour in the white wine vinegar and vegetable broth. Stir well and bring the mixture to a gentle simmer.
Season with salt and black pepper to taste. Cover the skillet with a lid and reduce the heat to low.
Let the cabbage cook, covered, for about 10-12 minutes, stirring occasionally, until tender but not mushy. Adjust the seasoning if necessary.
Remove the skillet from the heat and let it rest for a few minutes. Optionally, garnish with fresh parsley before serving.
Serve warm as a side dish or alongside hearty bread for a light meal.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 32.5 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
