Sautéed Cabbage Recipe
Introduction
Sautéed cabbage is a simple yet flavorful side dish that brings out the natural sweetness of the cabbage through caramelization. This quick recipe uses basic ingredients to create a tender, savory dish with a bright touch of apple cider vinegar.
Ingredients
- 1 small head green cabbage (about 2 1/2 pounds)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- ½ tablespoon apple cider vinegar (plus additional to taste)
- 1 tablespoon chopped fresh thyme (optional)
Instructions
- Step 1: Cut the cabbage in half from top to bottom through the core. Place the cut-side down on your cutting board, then slice as thinly as possible around the core to create fine ribbons. Discard the core.
- Step 2: Heat a large sauté pan or heavy-bottomed pot over medium-high heat. Add the olive oil and butter. Once the butter has melted, add the cabbage, kosher salt, and black pepper.
- Step 3: Sauté the cabbage for 10 to 15 minutes, stirring occasionally, until it becomes tender and starts to brown. Allow some undisturbed cooking time to develop caramelized, flavorful bits.
- Step 4: Remove the pan from heat and stir in the apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or more vinegar if desired. Sprinkle with chopped fresh thyme if using, and serve warm.
Tips & Variations
- For extra flavor, try adding a minced garlic clove when sautéing the cabbage.
- Substitute apple cider vinegar with lemon juice for a brighter acidity.
- If you like a bit of heat, add a pinch of crushed red pepper flakes during cooking.
- Use red cabbage instead of green for a colorful twist; cooking time may be slightly longer.
Storage
Store leftover sautéed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Adding a splash of water or a little extra olive oil can help maintain moisture when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cabbage for this recipe?
Yes, you can use red cabbage or Napa cabbage. Keep in mind that cooking times may vary slightly depending on the variety and thickness of the slices.
Is it necessary to use both olive oil and butter?
Using both adds depth of flavor and better browning, but you can use just one or the other if preferred. Olive oil alone will make the dish lighter, while butter adds richness.
PrintSautéed Cabbage Recipe
This Sautéed Cabbage recipe delivers tender, caramelized cabbage ribbons infused with buttery olive oil, tangy apple cider vinegar, and aromatic fresh thyme. Perfect as a flavorful side dish, it combines simple ingredients with a quick cooking technique to transform humble cabbage into a savory and vibrant accompaniment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 1 small head green cabbage (about 2 1/2 pounds)
Fats & Oils
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
Seasonings
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- ½ tablespoon apple cider vinegar (plus additional to taste)
- 1 tablespoon chopped fresh thyme (optional)
Instructions
- Prepare the cabbage: Cut the cabbage in half vertically through the core. Place each half cut-side down on your cutting board and slice as thinly as possible along the core to create fine ribbons. Discard the core.
- Heat the pan and fats: Place a large sauté pan or a heavy-bottomed pot over medium-high heat. Add the olive oil and unsalted butter together. Allow the butter to fully melt and combine with the oil.
- Sauté the cabbage: Add the sliced cabbage to the pan along with the kosher salt and black pepper. Cook for 10 to 15 minutes, stirring occasionally to promote even cooking. Let the cabbage sit undisturbed for short intervals to develop a golden brown caramelized flavor.
- Add vinegar and season: Remove the pan from heat and stir in the apple cider vinegar. Taste and adjust with extra salt, pepper, or vinegar as desired to balance the flavor with a slight acidity.
- Finish and serve: Sprinkle the chopped fresh thyme over the cabbage if using. Serve warm as a flavorful side dish.
Notes
- For a tighter caramelization, avoid stirring constantly and let the cabbage sit a minute or two between stirs.
- Fresh thyme is optional but adds a lovely herbal note that complements the acidity of the vinegar.
- Add more apple cider vinegar at the end if you like a more tangy flavor profile.
- This dish pairs well with roasted meats, grilled proteins, or as part of a vegetarian meal.
- Use kosher salt for better seasoning control; adjust to taste if using table salt.
Keywords: sautéed cabbage, caramelized cabbage, easy side dish, cabbage recipe, healthy side, vegetarian side dish
