Suspiciously Delicious Cabbage

By • November 5, 2010 • 153 Comments



Author Notes: I cook a lot of cabbage during the winter months - there aren't too many other options for greens if you're trying hard to go with local produce! Most often I cook traditional recipes I learned from my mom, but you've got to switch it up sometimes. This was an experiment based very, very loosely off of a kale recipe I was intrigued by (though looking back at the kale recipe now, it's actually totally different, oh well). When we were eating it with dinner my husband exclaimed, "what did you put in this cabbage?! It's suspiciously delicious. Is it actually meat or something?" No meat involved though. The cream picks up the browned bits from browning the cabbage as though it were the base for a gravy. It also mellows out the spicy ginger so everything practically melts together. It makes a delicious cold weather side dish, and I bet it would also be lovely tossed with pasta. - fiveandspicefiveandspice

Food52 Review: With a recipe title like this one, expectations are bound to be high. Happily, this cabbage is both refined and undeniably delicious -- it's the kind of dish that inspires you to keep sneaking forkfuls long past the end of the meal. Fiveandspice has you caramelize the crisp cabbage strands in butter that's been infused with onion, garlic and the key ingredient, fresh ginger. When the cabbage is tender and flecked with tasty brown bits, you add some cream and simmer just long enough for the flavors to meld. -A&MA&M

Serves 4-6

  • 1 medium green cabbage, cored and thinly sliced
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon (heaping) grated fresh ginger
  • 2 tablespoons butter
  • 3/4 cups heavy cream
  • salt and freshly ground black pepper to taste
  1. In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic and cook for about 5 minutes, until softened.
  2. Stir in the ginger and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15-20 minutes, until the cabbage has softened and caramelized.
  3. Turn the heat to low and stir in the cream making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.

Tags: cabbage, cream, Side Dishes, Vegetarian

Comments (153) Questions (2)

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15 days ago Jodi

This was delicious! I used what I had on hand for this: green onion instead of yellow, and a bag of coleslaw I was looking to use up, and man, this was good. Also I'm vegan so I replaced the butter with Earth Balance and replaced the heavy cream with vegan sour cream thinned with almond milk. Came out so delicious!!!

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about 1 month ago Steffanie

Thank you for changing my life. Seriously. I buy local, Paris is fairly north so we get lots of cabbage. This winter thanks to you we all enjoyed it. Now when I say I'm making some Surprisingly OK, the kids are happy about it. Why the name change ? My Sherlock fan daughter renamed it to refer to the middle episode in the latest season :) Again, thank you !

Linda_and_lisa

3 months ago Double Helping

So good!

Alice

4 months ago Alice Gardner

Mmmm. This was so good. I used half and half with no ill effects. My go-to cabbage recipe has gotten a little stale to me as of late. I'll have to make this again!

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4 months ago Sam

Incredibly simple and delicious! I didn't have any cream so I used 2% milk instead and it worked fine. I'll be bringing this recipe out again next year during the holidays!

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5 months ago LaToya

I loved this recipe and so did my kids!! Didn't and that much cream(only a dap) and one slice of butter added a little water to replace it and a spoon full of sugar loved the ginger in it we have rediscovered cabbage thanks :)

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10 months ago suepig

I have used a recipe very similar to this that appeared in the NYT many, many years ago. Only it was with brussel sprouts that you sliced thinly. It has become a Thanksgiving staple in our family

Sausage2

10 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh I am so trying this with brussels sprouts. Yum!

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12 months ago Hilary G.

I lacked cream in my fridge when I set out to make this, but even so the recipe was wonderfully comforting and tasty. Thanks, butter. The smell of it cooking was also divine.

Sausage2

12 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Fabulous!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Em, thinking of doing this with shallots (out of onions; what?) and serving atop whole wheat pasta. Maybe w/ some crumbled bacon too. What do you think?

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I think that would work wonderfully!

Me

about 1 year ago Texas chicki

This is a wonderful dish by itself and I think pasta would muddy the flavor of the cabbage.

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Ok, so I riffed on this by caramelizing, in bacon fat and butter, a whole Savoy cabbage, a mess of shallots and some garlic. To that I added some cream, zest of a lemon, a decent amount of finely chopped mint, a hefty shower of Parm and some pasta water. Tossed it with whole wheat spaghetti and more Parm. Wonderful!

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about 1 year ago em-i-lis

Emily is a trusted source on General Cooking.

Oh, and some garlicky breadcrumbs too!

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Sounds awesome Em!

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over 1 year ago tota

For Texas chicki--I learned a trick for grating ginger from a local chef.Keep knobs of clean ginger in freezer,wrapped in foil and then when you want to use,a spoon easily scrapes peel away and its easy to grate.

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over 1 year ago DragonFly

Best cabbage I have ever had! I put half the amount of cream and butter and it was still perfect. Thank you

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Fabulous! I'm glad you enjoyed it!

Me

over 1 year ago Texas chicki

I cant peel ginger very well either. I use a grapefruit spoon and it works much better than a spoon.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

That's a great tip!

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over 1 year ago DragonFly

I have a nice organic head of cabbage that I did not know what to do with , now I know! I will be adding the butter and cream!
Sounds delicious!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome!

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over 1 year ago watercupcake

Tried this today. We had leftover corned beef from St Patty's day and I was going to serve it with sliced corned beef. ( with just my husband and I now we usually have lots of leftovers) However when I tasted the cabbage as it was nearly finished, I thought the two of them would be very good together. I cubed the corned beef and added it to the cooked cabbage and it was a wonderful meal. The ginger in the cabbage went very well with the highly seasoned beef. I have a new one-pot meal and a really good way to use up corned beef.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Mmmmm, that sounds fantastic! You make me wish I had made some corned beef for St. Patty's day. Thank goodness there's next year!

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over 1 year ago watercupcake

Made this again the other night with leftover cubed Easter ham. Totally delish!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Nice! Love it.

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over 1 year ago Happy in the kitchen

I love this recipe. I make it without butter and cream and add anchovies. It is remarkable!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Awesome! Love the 'chovie addition.

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over 1 year ago EmilyC

I'm re-commenting because I made this again last night and I was reminded of how ridiculously good it is! It's so forgiving too...I neglected my pan on the stove, sure I had browned the cabbage too far, but of course heavy cream came to the rescue. Those creamy browned bits are addictive.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

:)

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over 1 year ago nanciesue

Loved this recipe. My favorite kind--so easy and so tasty. Thank you!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks!!

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over 1 year ago shofielen

I have been making this recipe since I first read it a few weeks ago. Never knowing what to do with cabbage this hit the spot. As a vegan I replaced the cream with Oat cream - delish. And forgo the butter and oil by simpling letting the onions cook without anything and then slowly adding a bit of water (or bouillon) to prevent it from sticking. Tastes fine and you avoid unnecessary calories. Thank you for enlightening me to the wonders of cabbage.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Sounds great! I like the onion cooking trick.

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over 1 year ago megken

Great recipe. Didn't add cream because I was out and it was delicious anyways.

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Great!

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over 1 year ago Kitchen Butterfly

Making this right now - very much looking forward to it. All the sneak peeks let me know it'll be worth it. Love the ginger the most!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Thanks KB! I think the ginger is my favorite part as well!