Creamy Caramelized Cabbage Recipe Is Hard to Stop Eating (20 Minutes, 8 Ingredients) Side Dishes Vegetables Vegetarian Gluten-free

Being from the south, cabbage was a vegetable I grew up eating. Mostly it was either my grandma's cole slaw, boiled cabbage or my mom's fried cabbage with bacon that was on the table. Now, I try to find as many new cabbage recipes that I can! 

After making this creamy caramelized cabbage pasta recipe, I could not stop thinking about the caramelized cabbage sticking to the pasta. Then I wondered why this couldn't be a side dish all on its own. You know what? It can! This creamy caramelized cabbage recipe is one you will want to serve over and over again.

To make this creamy cabbage dish you will need butter, a head of green cabbage, green onions, fresh garlic, dried thyme, sherry cooking wine or vinegar, Parmesan cheese and heavy cream. The one-pan recipe cooks up in about 12 minutes on the stovetop. So quick and easy!

Cooking Tip: Use a sharp knife and slice the cabbage as thinly as you can. This helps it cook faster and become soft, caramelized and creamy.

The creaminess and bright flavors of this cabbage make it hard to stop eating (and don't forget the health benefits of cabbage). The side dish goes will with chicken, lamb, beef, pork or even seafood. I served mine for dinner with crispy 10-minute lemon pepper chicken thighs and cheesy vegan grits.

Cuisine: American
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 2 tablespoons butter
• 1 small head green cabbage, sliced thin 
• 2 - 3 green onions, chopped
• 4 cloves garlic, minced
• dried thyme, to taste
• 2 tablespoons sherry cooking wine or sherry vinegar (I used sherry cooking wine)
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream or evaporated milk

Here's how to make it:

1. Melt the butter in a large skillet over medium heat. Add the cabbage, green onions and garlic. Season with salt and pepper, to taste. Cook, stirring often, until the cabbages is soft and caramelized, about 10 minutes. (I used a cast iron skillet for this recipe, but any skillet will work.)
2. Add the thyme, to taste, and black pepper, to taste. Cook for 30 seconds. Add the sherry cooking wine or vinegar and cook about 30 seconds or until most has evaporated. (You could use fresh thyme leaves instead of dried.)
3. Add the Parmesan cheese and cream.
    
4. Cook, stirring, about 1 minute.
5. Serve with additional Parmesan cheese, if desired.
6. Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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