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Buttered Pittsburgh-Style Cabbage

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Buttered Pittsburgh-Style Cabbage

Preface

Why It’s Traditional

Cabbage is central to Pittsburgh’s Eastern European food roots (Polish, Slovak, Ukrainian). It’s inexpensive, filling, and pairs naturally with smoky kielbasa. It shows up in haluski, stuffed cabbage, and as a simple sautéed side.

Flavor Profile

• Mildly sweet when cooked
• Buttery and soft, but not mushy
• Slight edge from black pepper
• Optional caraway for a subtle rye-bread note

It balances the salt and richness of kielbasa.

Ingredients

• 1 small green cabbage, sliced 3-5mm
• 1 medium onion, thinly sliced
• 3–4 tbsp butter
• Salt and black pepper
• Optional: pinch of caraway seeds

Directions

1. Melt butter in a large skillet over medium heat.
2. Add onions; cook until soft and lightly golden.
3. Add cabbage and a pinch of salt.
4. Cook 10–15 minutes, stirring occasionally, until tender with slight browning.
5. Finish with pepper (and caraway if using).

Do not overcook; a little texture is ideal.

Variations (Still Pittsburgh-Appropriate)

• With Bacon: Cook chopped bacon first; use some of the fat instead of all butter.
• Beer-Braised: Add a splash of lager and let it cook off.
• Sweet-Tangy: Add a small splash of apple cider vinegar at the end.

Serving Tips

• Serve hot alongside grilled kielbasa.
• Spoon some pan juices over the sausage.
• Keep it simple—this dish is meant to taste homey, not fancy.

If you’re aiming for the most authentic feel: butter, onion, salt, pepper. Nothing more needed.