Ingredients
Method
- Melt butter in a large skillet over medium heat. Add cabbage and onion, then cook and stir until the onion turns translucent, approximately 5 minutes.
- Pour in the water, then add the vinegar, sugar, caraway seeds, and salt. Reduce the heat to low and cook, stirring occasionally, until the cabbage is tender, for 20 to 25 minutes.
Nutrition
Notes
Ingredient Swap: I love using apple cider vinegar instead of white vinegar for a slightly fruitier, more complex tang that pairs so well with the cabbage.
Storage Tip: This keeps beautifully in the fridge for up to 5 days, and I find the flavors meld and deepen, making the leftovers even better.
Make-
Ahead Advice: You can chop the cabbage and onion a day in advance and store them together in a sealed container to cut down on prep time when you're ready to cook.
Common Mistake: Don't rush the initial cook.
Letting the onion become properly translucent before adding the liquid builds a crucial sweet, savory base for the whole dish.
Serving Suggestion: I often spoon this over a bowl of creamy mashed potatoes or serve it alongside a simple roasted sausage for a comforting, complete meal.
Equipment Note: If you don't have a large skillet, a Dutch oven or any wide, heavy-bottomed pot works perfectly for the braising step.