Red Cabbage And Onion Saute A Simple Healthy Side Dish

Sautéed red cabbage and onion are the perfect combination for a wholesome, flavorful side dish that’s both nutritious and budget-friendly. With just three main ingredients—red cabbage, red onions, and chicken broth—you can easily create a dish that even picky eaters will love. The red onions’ natural sweetness beautifully complements the cabbage’s slightly peppery bite. At the same time, the chicken broth adds depth and richness. It’s a simple yet delicious recipe that turns humble ingredients into a savory, satisfying side dish everyone will enjoy! This is one of the best ways to prepare red cabbage and onion for a simple side dish with a flavorful punch.

This sautéed red cabbage and onion dish is a great option for those on a medically restrictive diet. It’s low in calories and high in nutrients like vitamin C and fiber. It can be easily adapted for low-sodium, gluten-free, vegan, or vegetarian diets. This dish also supports digestive health and provides a burst of vibrant flavor while being customizable for specific dietary needs, making it a versatile and healthy side dish everyone can enjoy. 

Years ago, when money was tight, and the kids were little, I learned how to get creative with low-cost, fresh produce. That’s when I came up with this simple sauteed cabbage dish. Initially made with green cabbage, I found that the color of red cabbage added a vibrant pop to the plate, especially when paired with colorful root vegetables like my brown buttered carrots and parsnips. This dish is the best way to elevate otherwise humble vegetables. So the next time you struggle to develop a simple side dish with savory flavors, why not give this sautéed cabbage recipe a go? It’s a great idea for any meal, and your family will love it!

Why You Will Love This Recipe For Sauteed Red Cabbage

Low-Cost Simple Ingredients: This sautéed red cabbage and onion dish is affordable, making it perfect for anyone looking to eat well with limited funds. Red cabbage is an inexpensive vegetable often overlooked. Still, it has a beautiful flavor when sautéed, especially with the richness of chicken broth and butter. You can easily make this dish for a fraction of the cost of many other side dishes, making it a great choice for budget-friendly meals.

Wholesome Nutrition: Packed with vitamins C and K, red cabbage is a powerhouse of nutrients that supports immune health and promotes good digestion. Onion brings in antioxidants and a sweetness that complements the cabbage perfectly. 

Beautiful Colors POP: The vibrant purple hue of the red cabbage creates a stunning visual appeal on your plate, making it a showstopper at any meal. As the cabbage and onions cook, their colors deepen and become even more enticing. This dish tastes amazing and adds a pop of color to your dining table, making it as beautiful to look at as it is to eat.

The History of Red Cabbage in Canada

Red cabbage, also known as purple cabbage, has a rich history in Canadian cuisine, dating back to the arrival of European settlers in the 17th century. Native to Europe, cabbage—green and red varieties—was introduced to North America by early settlers and quickly became a beloved staple in Canadian kitchens. Its vibrant color, slightly peppery flavor, and impressive nutritional benefits made it an ideal addition to various dishes.

In Canada, the vegetable’s hardiness proved to be especially valuable in colder climates, where it flourished in the short growing seasons of many regions. Red cabbage’s ability to survive harsh winters made it an essential crop for preserving food throughout the long Canadian winters. 

As Canada’s diverse, multicultural communities grew, red cabbage found its way into countless variations of regional and immigrant cuisines, adding both color and flavor. It has since become a standard low-cost ingredient in Canadian kitchens. It appears in coleslaw, salads, or sautéed dishes, often paired with root vegetables or meats like roast pork.

Today, red cabbage remains a versatile and nutritious vegetable, prized for its striking color and ability to thrive in Canada’s varied climates.

Let’s Start Making This Tasty Cabbage Side Dish

You first need to purchase a good cabbage and look for a small whole head of cabbage. I used half of a small cabbage for this recipe, perfect for serving about six people. Remove the outer leaves if damaged and cut the cabbage head in half with a sharp knife on your cutting board, as the red from the cabbage can stain your counter. Remove the core, then slice the cabbage into thin strips about 1/4 inch wide. Be sure to remove any white core pieces, as they can be too harsh. Set the cabbage aside. Next, peel and cut the onion into thin slices.

The cooking process for this side dish is straightforward. In a large pan, pour the chicken broth and simmer over medium-high heat. Low-sodium chicken broth is excellent for this recipe if you’re watching your sodium intake. Add the red cabbage to the pan and cover it with a lid. Covering the pan is necessary to have the chicken broth steam the cabbage. Let the cabbage sauté for 5 to 8 minutes, allowing it to soften while the broth helps tenderize it. Cooking time L may vary slightly based on the heat level. Cabbage takes longer than red onions, so the onion will be added after the initial sauté.

After the cabbage has softened, it’s time to add the sliced onions. Stir them into the pan and continue sautéing uncovered for 5 to 6 minutes until the onions are tender and softened.

This step helps the broth cook off and allows the flavors to concentrate, bringing out the onions’ natural sweetness and creating a more flavorful dish. This process makes it one of the favorite ways to prepare cruciferous vegetables like cabbage.

To finish at the end of cooking, add a quarter cup of salted butter, cut into pieces, to the pan. Stir until thoroughly melted, coating the cabbage and onions with a rich, savory flavor. Cook for another minute to allow the flavors to meld together, and you’ll have a perfect 20-minute side dish. Once the chicken broth has cooked off, serve this colorful and delicious sauté as a simple side dish that complements any meal.

Ingredients:

Red Cabbage: Serves as the base of this sauté, offering a vibrant color and a slightly peppery, earthy flavor that softens as it cooks, soaking up the savory chicken broth.

Red Onion: This adds a natural sweetness and a subtle bite to the dish, balancing the slightly bitter notes of the cabbage while enhancing the overall flavor with its tender texture.

Chicken Stock/Broth: This infuses the cabbage with a rich, savory flavor while helping to tenderize it during the initial sauté, creating a deliciously moist and flavorful base for the dish.

Salted Butter: Finishes the dish with a creamy richness and adds a savory depth to the cabbage and onions, helping to bring all the flavors together into a satisfying side dish.

Black Pepper: Elevates the dish by balancing the sweetness of the onions and the richness of the butter with a touch of savory heat.

Substitutions And Add-Ins For This Easy Red Cabbage Recipe

Red Cabbage: This dish can also use green or flathead cabbage. 

Red Onion: Regular yellow cooking onion also works for this dish.

Chicken Stock/Broth: Sub in any other flavored broth. Use vegetables to make this a vegetarian/vegan side dish.

Salted Butter: Use margarine or vegan butter. 

Black Pepper: Switch for white pepper or use a few crushed peppercorns instead of the black pepper.

Expert Tips, Serving And Storing Suggestions For This Easy Recipe

Tip #1: Slice the cabbage thinly for even cooking. Slice the cabbage into thin, even strips. This helps it cook uniformly and allows the cabbage to absorb the flavors of the broth and butter more effectively, ensuring a tender texture throughout.

Tip #2: Let the cabbage sauté and cover it first. Cover the pan for the first 5-8 minutes when you begin cooking the cabbage. This step helps the cabbage soften faster in the broth, making it easier to absorb the flavors before adding the onions.

​Tip #3: Cut the butter into pieces before adding. To ensure the butter melts evenly and coats the cabbage and onions smoothly cut it into small pieces before adding it to the pan. This helps it melt quickly and blend into the dish.

This red cabbage and onion sauté is a great way to add a delicious flavor with a vibrant side dish to your next meal. It pairs wonderfully with hearty mains like pork chops or roast beef, contrasting rich and savory meats. It’s a simple yet satisfying addition to any dinner table!

To store leftover cabbage, transfer the sautéed red cabbage and onion to an airtight container and refrigerate for up to 3 days. Reheat in a frying pan, adding a splash of broth, if needed, to keep it from sticking.

I’d love to hear your thoughts if you tried this red cabbage and onion sauté! Please take a moment to rate the recipe and leave a comment with your thoughts or any variations you made. As always, happy cooking!