When I need a side dish that tastes like way more effort than it actually takes, this skillet 3-ingredient cabbage Laramie is exactly the kind of thing I make. It turns a humble head of cabbage into something buttery, savory, and a little irresistible around the edges, with those browned bits that always disappear first. It has that simple, old-school skillet-cooked comfort that feels right at home next to a weeknight roast, grilled meat, or a cozy Sunday dinner.
This cabbage is especially good with roast chicken, pork chops, meatloaf, smoked sausage, or a simple pan-seared steak. If you want to round it out into a fuller meal, add mashed potatoes, buttered noodles, or a piece of cornbread to catch every bit of the buttery juices from the pan.
Skillet 3-Ingredient Cabbage Laramie
Servings: 4 to 6
Ingredients
1 medium head green cabbage, cored and chopped
6 tablespoons butter
1 packet dry onion soup mix
Directions
1. Core the cabbage and chop it into bite-size pieces or rough squares so it cooks down evenly in the skillet.
2. Melt the butter in a large cast iron skillet over medium heat until it is fully melted and beginning to foam.
3. Add the chopped cabbage to the skillet and toss it in the butter. Sprinkle the dry onion soup mix over the top and stir well so the seasoning coats the cabbage.
4. Cook, stirring every few minutes, for 12 to 18 minutes, or until the cabbage is tender, wilted, and deeply golden brown in spots. Lower the heat if needed to keep the butter from over-browning.
5. Taste and serve hot straight from the skillet or transfer to a serving bowl. Stir once more right before serving to bring the buttery browned bits up from the bottom.
Variations & Tips
Add a protein: To make this feel a little more like a main dish, brown sliced smoked sausage in the skillet first, then remove it, cook the cabbage, and stir the sausage back in at the end.
Use the right pan: A wide cast iron skillet gives the cabbage room to make contact with the hot surface, which is what helps create those delicious browned edges instead of steaming everything soft.
Don't rush the browning: The flavor really builds as the cabbage sits long enough to pick up color. Stir often enough to prevent burning, but not constantly, or you will miss out on the caramelized bits.
Make it meal-prep friendly: Chop the cabbage a day ahead and keep it refrigerated in a sealed container. When dinner rolls around, this side comes together fast, which is a lifesaver on busy weeknights.
Adjust the salt carefully: Dry onion soup mix can be pretty salty, so taste before adding any extra seasoning. A little black pepper at the end is nice, but most of the flavor is already built in.