I know that cabbage can be a very controversial issue. It’s one of those vegetables that you either love or hate. The fact of the matter is, very few of us are born cabbage lovers, but as we get older we gave it another try. And guess what? We grow to like it!

I also know that cabbage is not the most exciting of vegetables. Many of us associate it with that dreaded cabbage soup we eat to lose weight. It’s 15 minutes of fame comes around every St. Patrick’s Day when it is paired with corned beef. Then of course once the holiday has come and gone, we forget about it. Many of our moms made stuffed cabbage, but did anyone really enjoy it as a kid? I know I wouldn’t go anywhere near it. My relationship with cabbage has come a long way.

You can find beautifully fresh, locally grown cabbage in most farmers markets. Now I can eat it raw, roasted, stuffed, steamed or in soup. Red or green, I am not picky. I love a good coleslaw and have even posted a few cabbage recipes on my blog in the past. I enjoy cabbage most when it is pan roasted, with some butter, salt, and pepper. This time I decided to add some color, as well as a few extra spices. And of course, Parmesan cheese because it just makes everything more delicious.

Well, as it turns out this one is a winner! The burst of color I added came from bright orange carrots and deep red onion, which become wonderfully sweet when you pan-roast them. As per usual, the most prominent flavor comes from the sauces, so the vinegar and hot sauce really take it over the top. Sprinkle it with Parmesan cheese and you are in heaven. 

This dish will serve and inspire 4-6 people who will change their cabbage intake from annually to weekly!

Ingredients for Caramelized Cabbage and Carrots 

4 tbsp. butter
1 small cabbage, core removed, sliced thinly
5 carrots, peeled into thin slices
1 small red onion, cut into thin slices
2 garlic cloves, chopped
1 tsp. apple cider vinegar
1 tsp. hot sauce, or more to taste
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup Parmesan cheese, grated

Melt butter in large pan over medium-low heat.

Turn up heat to medium-high, add the onion and cook until translucent, about 4-5 minutes.

Add the garlic and cook for 1 minute.

Stir in the cabbage and carrots and cook, stirring occasionally until the cabbage is tender and begins to brown.

Add in salt, pepper, vinegar and hot sauce and continue to cook for 1 minute.

Take off the heat and add in the Parmesan cheese.

Place in serving bowl, and serve hot.

It’s that simple!