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Cabbage Recipe

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
Cook Time 10 minutes
Total Time 15 minutes
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.