Baked Cabbage and Onions

Baked Cabbage and Onions really completes a meal!

I love cabbage–and onions–so Baked Cabbage and Onions is one of my favorite recipes.  Hubby isn’t as crazy about cabbage or onions but he really likes it too.  It is just yummy!  I cook it so it is good and soft.  If you like a firmer cabbage, just reduce the cooking time.  By lining the pan with foil, the cleanup is easy too.

This is especially great with beef or chicken. Try it with:

Crock Pot Garlic Herb Chicken 

Lemon Herb Baked Fish

Grilled Marinated London Broil 

Coconut Buttermilk Southwestern Chicken 

Grilled Citrus Chicken Freezer Meal

Low Carb Not Breaded Chicken

Crock Pot Beef Shanks

 

Do you know how to cut a cabbage?

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Print Recipe
Baked Cabbage and Onions
Baked Cabbage and Onions
Course Vegetable
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Vegetable
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Baked Cabbage and Onions
Instructions
  1. This is what you will need. I forgot to put the garlic powder in the picture. Line a 9x13 baking dish with two sheets of aluminum foil, one going each direction; enough that it will fold around the cabbage and onion to cook. Spray it with non stick spray.
  2. Cut cabbage in half and half again so you have quarters. Cut out the core and then slice it about 1/4 inch thick. The thinner you slice it, the faster it will cook. Cut the ends off of the onion, peel, and slice it thinly.
  3. Arrange the cabbage in the pan and put the onion slices between. You won't have an onion slice for each spot but just space them evenly throughout.
  4. Slice the stick of butter thinly (this is easiest if it is cold) and put it throughout the cabbage slices too.
  5. Sprinkle with salt, pepper and garlic powder.
  6. Tuck the foil around it and bake in a preheated 450 degree oven for about an hour. Check with a fork to see how soft it is. You may want it a little less than an hour for a firmer cabbage or a little more for very soft.
  7. Serve with chicken or beef or enjoy it on its own.
Recipe Notes

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