Cabbage Braised with Onions

Wednesday is Recipe Day at Cooking Manager.

cabbage in gardenI just saw this recipe in my brother’s copy of Mark Bittman’s How to Cook Everything. It needs occasional attention so use a timer to remind you to stir.
Makes 4 servings.


  • 2 cups sliced onions
  • 3 tablespoons butter or olive oil
  • 3 tablespoons tomato paste
  • 1/4 teaspoon cayenne, or to taste
  • 1/2 cup water
  • 1-1/2 to 2 pounds (3/4 to 1 kg) Savoy or other white cabbage, cored and shredded
  • Salt and freshly ground black pepper to taste.


  1. Place the onions in a large deep skillet or casserole over medium-low heat. Cover and cook, stirring every 5 minutes, until the onions have given up their liquid and are almost sticking to the pan. Add the butter or oil, raise the heat to medium-high, and cook for 5-10 minutes, until the onion browns nicely.
  2. Add the tomato paste, cayenne, water and cabbage. Stir, then cover Cook for about 30 minutes, stirring occasionally, until the cabbage is tender but not mushy. Season with salt and pepper and serve.

You may also enjoy:

Beet Soup with Cumin and Ginger

Don’t Let Your Freezer Turn into a Dungeon

Cooking With Our Mothers, Cooking with Our Children

Photo credit: Artotem


  1. Miriam Isserow says

    Hannah, any recommendations about what to serve this with?

  2. I make something similar, a cabbage and noodles dish that is SO yummy.

    Miriam, I think this would go well with just about any beef dish.

  3. mmm…you could add cooked lentils and make it into a main course. Serve it on bulghur or rice. Or with a good bread.

  4. This is the basis for something we call Hungarian Noodles (because we can’t pronounce the name in Hungarian). The cabbage dish would go well with anything, I think. I have served it up with beef, chicken, fish and tofu dishes.

  5. I make this with the following variation: Instead of tomato paste, i use a bit of Heinz Ketchup, the little bit of sweetness is great- I add some grated carrots to the dish from the beginning. I couldn’t believe that my kids actually liked it, since other cooked cabbage dishes always evoked a loud “ewwwww”.

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