Knabrus Cabbage with Onions
Transform simple ingredients into a vibrant and flavorful dish with Knabrus Cabbage with Onions. This easy-to-make recipe combines tender green cabbage, sweet golden onions, and aromatic garlic, all gently sautéed in a luscious blend of butter and olive oil. A touch of smoky paprika and a squeeze of fresh lemon juice elevate the dish, while a sprinkle of chopped parsley adds a burst of freshness. Perfect as a comforting side dish or served atop rice for a satisfying vegetarian main course, this dish brings caramelized, wholesome goodness to your table in under an hour. Whether you’re seeking a nutrient-packed vegetable option or a hearty meat-free meal, this cabbage and onion recipe is sure to delight!
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Recipe Information
Ingredients
- 1 head (medium) green cabbage
- 2 large yellow onions
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons (chopped) fresh parsley
- 1 tablespoon lemon juice
Instructions
Remove the outer leaves of the cabbage and cut it in half. Remove the core and chop the cabbage into thin strips.
Peel the onions and slice them into thin rings.
Peel and finely mince the garlic cloves.
In a large skillet or sauté pan, heat the butter and olive oil over medium heat until melted and slightly sizzling.
Add the sliced onions to the skillet and sauté for 7-8 minutes, stirring occasionally, until they become soft and golden brown.
Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.
Add the chopped cabbage to the skillet in batches if necessary, stirring to incorporate it with the onions and garlic.
Sprinkle the salt, black pepper, and paprika evenly over the cabbage mixture, then mix well.
Reduce the heat to medium-low, cover the skillet, and let the cabbage cook for 15-20 minutes, stirring occasionally, until it becomes tender and slightly caramelized.
Once the cabbage is cooked through, remove the skillet from the heat and stir in the chopped parsley and lemon juice.
Taste and adjust seasoning if needed. Serve warm as a side dish or over rice for a hearty vegetarian main course.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 42.5 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2143 mg | 46% | |
*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.
