Buttered Cabbage with Caraway and Crispy Onions
Ingredients
- 1 medium headgreen cabbage
- 1 largeyellow onion
- 4 tablespoonbutter
- ¾ teaspooncaraway seeds
- ½ cupchicken broth
- ·salt
- ·black pepper
Prep
- 01
Slice 1 large yellow onion into thin rings.
- 02
Roughly chop 1 medium green cabbage into bite-sized pieces.
Method
- 01
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add the sliced onion and cook, stirring occasionally, until golden and crispy at the edges, about 8 minutes. Transfer to a plate.
- 02
In the same skillet, melt the remaining 2 tablespoons butter over medium heat. Add the chopped cabbage and caraway seeds, stirring to coat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 03
Pour in the chicken broth. Cover and simmer for 12–15 minutes, stirring once halfway through, until the cabbage is tender but not mushy.
- 04
Taste and adjust seasoning. Top with the crispy onions and serve hot.
Caraway pairs beautifully with cabbage but can taste strong; start with 3/4 teaspoon and adjust to your preference. Leftovers keep refrigerated for 3 days and reheat gently.