Sauteed cabbage and onions are savory, buttery, and slightly crunchy. A delicious alternative to boiled cabbage for St. Patricks Day celebrations.
I am not a fan of boiled cabbage. I apologize if I offend any of the boiled cabbage lovers. I get it that boiling the cabbage in the water with the corned beef improves its taste – I have to say though it doesn’t improve its texture. I like cabbage best, raw and crunchy. No soft or soggy cabbage on my plate, please. Is al dente a method of cooking cabbage? I am guessing it isn’t, but it should be. Please pass the al dente cabbage.
There are only three ingredients in sauteed cabbage and onions. Chopped cabbage, sliced onions, and butter. A little optional salt and pepper to taste, and that’s it.
What do I need to make sauteed cabbage and onions?
There are only 3 ingredients in sauteed cabbage and onions. Chopped cabbage, sliced onions, and butter. A little optional salt and pepper to taste and that’s it.
How Do I Cook Sauteed Cabbage and Onions.
Start with four cups of chopped cabbage and two cups of sliced sweet onions. Saute in 4 tbsp melted butter until just barely soft. Add salt and pepper to taste. Serve with corned beef for a St. Patrick’s Day Celebration, or as a side dish with my Ham and Cheese Sliders.
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- 2 cups onions sweet, sliced
- 4 cups cabbage sliced
- 4 tbsp butter
- salt and pepper to taste
- Melt the butter in a frying pan on medium high.
- Add the sliced cabbage and onions and saute about 7 minutes or until desired doneness is acheived.
- Salt and Pepper to taste, serve immediately.