sauteed cabbage 5

Caramelized Cabbage



sauteed cabbage 6

Caramelized Cabbage

Mike Nadelman
Caramelized Cabbage is the basis for many other dishes, including Russian braised Cabbage, Southern fried cabbage with bacon and onions, St. Paddy's day, fried cabbage, Mexican Cabbage and Tomatoe salsa. Its versatile and flavorful
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Total Time 1 hour
Course Condiment, Side Dish
Cuisine American, International, Russian, Vegan, Vegetarian
Servings 4 Servings


Basic Caramelized Cabbage:

  • 1 medium green cabbage about 7” or 18cm diameter
  • 1/4 cup olive oil
  • 2 Tbsp butter or more oil as needed
  • 1/4 cup dry white wine stock, or water
  • 2 tsp pomegranate molasses or 1 tsp balsamic vinegar
  • Salt

Southern Fried Cabbage:

Russian Braised Cabbage:

  • 1 Cabbage head
  • 1/2 lb or up to 1 lb of pork
  • 1 medium onion
  • 2 large carrots
  • 2 Tbsp of sour cream
  • 4 Tbsp of ketchup
  • 1 Tbsp of brown sugar
  • 2 bay leaves
  • 2 tsp of salt divided
  • 1/2 tsp of pepper
  • 6 Tbsp of olive oil

Mexican Braised Cabbage and Tomato:

  • 1/4 cup double-concentrated tomato paste
  • 3 garlic cloves finely grated
  • tsp. ground coriander
  • tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • 1 medium head of green or savoy cabbage about 2 lb. total
  • ½ cup extra-virgin olive oil divided
  • Kosher salt
  • 3 Tbsp. chopped cilantro


Basic Caramelized Cabbage:

  • Cut the cabbage into thin strips 2” (5cm) by 1/4” (1/2 cm).
  • Set a 12” stainless steel skillet with straight sides (or something similar) over high heat. Add the oil. When the oil is hot, add the cabbage, salt, and stir. Cook covered stirring occasionally until you develop a lot of browning. Once you are halfway there, start dropping the heat and checking the cabbage more frequently. This will take about 25 minutes. If the skillet is ever dry, add the butter or more oil.
  • Reduce the heat to low, add the wine, scrape up the brown bits and cook uncovered stirring occasionally until the cabbage starts to brown again, about 10 minutes. Take off heat, stir in pomegranate molasses, taste and adjust for salt. Can be made ahead and rewarmed. Will last in the fridge for 5 days.


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