Buttered Cabbage with Crispy Onions and Thyme
Ingredients
- 1 head, about 2 poundsgreen cabbage
- 3 tablespoonbutter
- 1 largeyellow onion
- 3 clovegarlic
- 2 teaspoonfresh thyme
- ·salt
- ·black pepper
- ½ cupvegetable or chicken broth
Prep
- 01
Core and shred 1 head of green cabbage (about 2 pounds) — a chef's knife works fine; no mandoline needed.
- 02
Slice 1 large yellow onion into thin half-moons.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons butter in a large skillet or Dutch oven over medium-high heat. Add the sliced onion and cook for 5–7 minutes, stirring occasionally, until the edges turn golden and crispy. Transfer to a plate.
- 02
Add the remaining 1 tablespoon butter to the pan. Stir in the minced garlic and fresh thyme, cooking for 30 seconds until fragrant.
- 03
Add the shredded cabbage and 1/2 teaspoon salt. Stir well to coat with butter. Pour in the broth, cover the pan, and reduce heat to medium.
- 04
Cook for 12–15 minutes, stirring halfway through, until the cabbage is tender and the liquid has mostly reduced.
- 05
Season to taste with salt and pepper. Stir in the crispy onions just before serving, reserving some for garnish on top.
Spice Tips
For earthier warmth, add 1/4 teaspoon caraway seeds when you add the broth — a classic pairing with cabbage. A pinch of smoked paprika (1/4 teaspoon) adds subtle depth. A squeeze of fresh lemon juice (1 tablespoon) at the end brightens the whole dish without heat.