Ingredients:

  • 1 medium head (approx. 2 lbs / 900g) green cabbage, cored and chopped into 1-inch pieces
  • 1 large (6 oz / 170g) yellow onion, thinly sliced
  • 3 tbsp (42g) unsalted butter
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • ½ tsp (1g) garlic powder
  • ¼ tsp (0.5g) smoked paprika
  • ½ cup (120ml) water or vegetable broth

Instructions:

  1. Prepare the vegetables by removing the core from the cabbage and slicing it into 1/3-inch strips, then cutting across to create small rectangles. Slice the yellow onion into thin half-moons.
  2. Melt the unsalted butter over medium heat in a large Dutch oven or heavy-bottomed pot. Add the sliced onions and sauté for 5–7 minutes until translucent and slightly golden.
  3. Stir in the garlic powder and smoked paprika, cooking for 30 seconds until fragrant.
  4. Add the chopped cabbage to the pot and toss with the buttered onions until every piece is well-coated.
  5. Pour in the water or vegetable broth, then stir in the kosher salt and cracked black pepper.
  6. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 12–15 minutes until the cabbage is tender but still retains a slight structural bite.