Description
Sautéed cabbage is an incredibly simple yet flavorful dish that transforms humble cabbage into a delicious side. With just a few ingredients, this recipe enhances the natural sweetness of cabbage through a quick sauté, creating a savory, tender dish with caramelized edges. The addition of apple cider vinegar gives it a zesty kick, while butter and olive oil offer richness. Whether you’re looking for a healthy side dish to complement your meal or a light, flavorful option for any time of day, sautéed cabbage will become a new favorite.
Ingredients
Scale
- 1 small head of 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
- 1/2 tablespoon apple cider vinegar, plus additional to taste
- 1 tablespoon chopped fresh thyme (optional)
Instructions
- Prepare the Cabbage: Cut the cabbage in half from the top down through the core. Place each half cut-side down on your cutting board, and slice the cabbage into thin ribbons, cutting around the core. Discard the core.
- Heat the Pan: Heat a large sauté pan or heavy-bottomed pot over medium-high heat. Add the olive oil and butter to the pan. Once the butter is fully melted and the mixture is hot, add the sliced cabbage, kosher salt, and freshly ground black pepper.
- Sauté the Cabbage: Stir occasionally and sauté the cabbage for 10 to 15 minutes, allowing it to soften and brown slightly. You don’t need to stir constantly; letting the cabbage sit for a minute or two at a time will help it develop those golden caramelized edges that enhance the flavor.
- Add Vinegar for Zest: Remove the pan from the heat and stir in the apple cider vinegar. Taste the dish, and if desired, add a bit more salt, pepper, or vinegar to suit your preference.
- Optional Thyme Garnish: Sprinkle the cabbage with fresh thyme for added aroma and flavor. Serve warm as a side dish to complement a variety of meals.
- Prep Time: 5
- Cook Time: 10