Ingredients
Method
- In a bowl, combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt.
- Melt butter in a large skillet over medium heat. Cook and stir the onion in the hot butter until translucent, about 5 minutes. Add the garlic and cook until soft, about 2 minutes. Stir in the shredded cabbage. Cook and stir the mixture until the cabbage begins to soften, about 5 more minutes.
- Stir the spices into the cabbage mixture. Cook for 3 more minutes, stirring often, until the spices are fully incorporated and the cabbage is tender.
Nutrition
Notes
Ingredient Swap: I love using a full teaspoon of cayenne when I'm cooking for my spice-loving friends, but you can cut it in half for a milder, family-friendly version.
Storage Tip: This cabbage keeps beautifully in the fridge for up to four days, and I find the flavors meld and deepen, making the leftovers even better.
Make-
Ahead Secret: I often mix the dry spice blend in a jar ahead of time, so on busy nights, I can just grab it and go, which cuts the prep time in half.
Common Mistake: Don't rush the onions.
Letting them cook until truly soft and sweet is what builds the flavor base, so I give them a full five minutes before adding the garlic.
Serving Suggestion: I love this as a bed for blackened fish or shrimp, but it's also fantastic tucked into a warm tortilla with a dollop of cool sour cream.
Equipment Note: A really large skillet is key here.
If your pan is too crowded, the cabbage will steam instead of getting those nice, tender-crisp edges I aim for.