Ingredients
Scale
- 1 large green cabbage
- 2 large yellow onions
- 4 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 cup vegetable broth
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme leaves
Instructions
- Remove outer leaves from the cabbage and rinse thoroughly.
- Slice the cabbage into thin ribbons.
- Slice the onions into thin half-moons.
- Mince the garlic cloves finely.
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add sliced onions and cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add cumin and paprika, stirring for 30 seconds.
- Add cabbage in batches, stirring until slightly wilted.
- Pour in vegetable broth and season with salt, pepper, and thyme.
- Reduce heat to medium-low and partially cover the pan.
- Cook for 25 to 30 minutes, stirring occasionally, until cabbage is tender and caramelized.
- Remove from heat and stir in apple cider vinegar.
- Taste and adjust seasoning before serving.
Notes
Cook the cabbage low and slow for the best caramelization and flavor. Add the apple cider vinegar at the end to brighten the dish and balance the sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American/Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 3g
- Sodium: 345mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 11.5g
- Fiber: 2.4g
- Protein: 2.3g
- Cholesterol: 0mg
