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Ingredients
Scale
- 1 medium head green cabbage
- 3 tablespoons unsalted butter
- 1 large yellow onion thinly sliced
- ¾ to 1 teaspoon kosher salt plus additional to taste, divided
- 2 cloves garlic minced (about 2 teaspoons)
- ½ teaspoon celery salt optional; use the higher amount of salt if omitting
- ¼ teaspoon ground black pepper
- ⅓ cup low-sodium chicken broth or vegetable broth
- 2 teaspoons apple cider vinegar
- chopped fresh herbs optional for serving: parsley, dill, chives, tarragon, or a mix
Instructions
- Core and chop the cabbage: Remove any tough outer leaves, slice the cabbage in half, then into quarters, discarding the core. Chop into 1 to 2-inch pieces.
- In a Dutch oven, melt the butter over medium heat.
- Add the sliced onion and 1/2 teaspoon salt. Cook for 8 to 10 minutes until softened and lightly browned.
- Add minced garlic and stir for 30 seconds until fragrant.
- Pour in the broth, using a spoon to scrape up any stuck bits from the pan.
- Add chopped cabbage, celery salt, black pepper, and the remaining salt. Stir to combine.
- Cover the pot and cook for 10 to 15 minutes, stirring occasionally until tender and crisp. Add water if sticking occurs.
- Turn off heat, stir in vinegar, and adjust seasoning with salt, pepper, or more vinegar as needed. Serve warm.
Notes
Feel free to adjust the seasoning according to your taste preferences.
Add more herbs on top while serving for extra freshness.
Use vegetable broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Vegetable Side
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 142
- Sugar: 3g
- Sodium: 467mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg