How to Make Easy and Healthy Sautéed Cabbage

Sautéed cabbage is a simple, tasty side dish you can make in just 15 minutes. This recipe uses just a few basic ingredients and brings out the best flavor in cabbage with a little butter, olive oil, and a special touch of apple cider vinegar. It’s healthy, low in calories, and pairs well with many meals.

Why You’ll Love This Sautéed Cabbage Recipe

• If you think cabbage is boring or bland, this recipe will change your mind.
• When cooked right, cabbage becomes tender, caramelized, and full of rich flavor.
• You get crispy brown bits that add texture and depth.
• This easy side dish is perfect for weeknight dinners or special meals.
• It is packed with vitamin C, fiber, and antioxidants that help fight inflammation.

Ingredients for Sautéed Cabbage

• 1 small head green cabbage (about 2 ½ pounds)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter (or use ghee for paleo or only olive oil for dairy-free)
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ tablespoon apple cider vinegar (plus extra if you like)
• Optional: 1 tablespoon chopped fresh thyme for garnish

Step-by-Step Instructions

1. Prepare the cabbage: Cut the cabbage in half from top to bottom through the core. Place the flat side down on a cutting board. Slice the cabbage into thin ribbons, cutting around the core. Throw away the core.
2. Heat the pan: Warm a large sauté pan or skillet over medium-high heat. Add the olive oil and butter. When the butter melts, add the sliced cabbage, salt, and pepper.
3. Cook the cabbage: Stir the cabbage occasionally, but don’t stir all the time. Let it sit for a minute or two so it can caramelize and develop brown, crispy bits. This adds flavor. Cook for 10 to 15 minutes until the cabbage is tender and browned.
4. Add vinegar: Remove the pan from heat and stir in the apple cider vinegar. Taste the cabbage and add more salt, pepper, or vinegar if you want a stronger tang.
5. Serve: Sprinkle with fresh thyme if you like and serve warm.

Tips for the Best Sautéed Cabbage

• Use kosher salt for a better flavor than regular table salt.
• Don’t rush stirring. Letting the cabbage brown undisturbed is key to great flavor.
• Try adding sliced onions or cooked bacon for different twists.
• If you want a dairy-free version, use only olive oil or ghee instead of butter.

What to Serve with Sautéed Cabbage

Sautéed cabbage is a versatile side that goes well with many dishes:

• Pork: Serve with pork chops or pork roast for a classic pairing.
• Chicken: Pairs nicely with baked or grilled chicken recipes.
• Other veggies: Combine with roasted or grilled vegetables for a healthy meal.
• Sandwiches: Makes a great side for burgers and sandwiches.

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to one week.
• Reheat gently in the microwave or on the stove. Add a little more vinegar and salt after reheating to freshen the flavor.
• You can freeze sautéed cabbage in a freezer-safe container. The texture might soften, but it will still taste great when thawed.

Nutrition Facts (Per Serving)

• Calories: 77
• Carbohydrates: 9g
• Protein: 2g
• Fat: 4g
• Saturated Fat: 2g
• Fiber: 4g
• Vitamin C: 57mg
• Potassium: 264mg

This easy sautéed cabbage recipe is a delicious and healthy way to enjoy vegetables. Try it today and see how simple ingredients can make cabbage a star on your dinner table!

Sautéed Cabbage

Sautéed cabbage is a quick, healthy, and flavorful side dish. With just a few ingredients and 15 minutes, you can turn a simple head of cabbage into a tender, caramelized, and delicious addition to any meal.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 bowls

Course: Side Dish

Cuisine: American

Calories: 77

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 head green cabbage about 2 ½ pounds
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter or use ghee for paleo or more olive oil for dairy-free
• 1 ½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½ tablespoon apple cider vinegar plus more to taste
• 1 tablespoon chopped fresh thyme optional, for garnish

Equipment

• Large sauté pan
• Cutting board
• Sharp knife

Method

 

1. Cut the cabbage in half through the core. Place the cut side down on a cutting board and slice thinly into ribbons. Discard the core.
2. Heat a large sauté pan over medium-high heat. Add the olive oil and butter.
3. Once the butter melts, add the cabbage, salt, and pepper. Cook for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and browned. Let it sit for a minute or two between stirs to help it caramelize.
4. Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning or add more vinegar if desired.
5. Garnish with fresh thyme if using and serve warm.

Notes

To store, place leftover sautéed cabbage in an airtight container and refrigerate for up to 1 week. Reheat in the microwave or on the stove. Add a splash of vinegar and salt to freshen it up. You can freeze it too, but the texture may soften slightly.