Easy Sautéed Cabbage Recipe
If you’re on the lookout for a simple, cozy side dish that feels like a warm hug on your dinner plate, you’re going to love this Easy Sautéed Cabbage Recipe. It’s one of those gems I keep returning to — with minimal ingredients and fuss, you get vibrant, tender cabbage that’s packed with flavor. Stick with me because I’ll walk you through everything you need to know to get it just right every time.
Why This Recipe Works
- Simple Ingredients: Just cabbage, olive oil, butter, and a few seasonings come together beautifully.
- Caramelization Magic: Leaving the cabbage undisturbed allows those irresistible browned bits to develop.
- Versatile Flavor: A splash of apple cider vinegar brightens things up to balance savory richness.
- Quick & Easy: Ready in about 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
Ingredients & Why They Work
Every ingredient in this Easy Sautéed Cabbage Recipe plays a starring role without stealing the show. Together, they create a dish that’s simple yet incredibly satisfying. Let me share why I choose these and a few tips before you shop.
- Green cabbage: Choose a firm, fresh head with vibrant leaves; it’s sweet and holds up wonderfully to sautéing.
- Extra virgin olive oil: Adds a fruity, smooth base that enhances the cabbage’s natural flavors.
- Unsalted butter: Brings a rich, creamy element that helps with caramelization and adds depth.
- Kosher salt: Perfect for seasoning — it helps draw out moisture and boosts flavor without being overpowering.
- Freshly ground black pepper: Adds a little gentle spice and warmth.
- Apple cider vinegar: Offers a tangy brightness that balances the richness and brings the dish alive.
- Fresh thyme (optional): Adds an earthy herbal note that you might find elevates the dish beautifully, but feel free to skip if you’re not an herb fan.
Tweak to Your Taste
I love that this Easy Sautéed Cabbage Recipe is a blank canvas for you to make your own. Over time, I’ve adjusted it to match what I have on hand or the mood I’m in — and you can too!
- Variation: For a smoky twist, I sometimes add a touch of smoked paprika or toss in some crispy bacon bits near the end — it’s seriously delicious.
- Dietary tweaks: Just skip the butter and use a little extra olive oil for a vegan-friendly version.
- Seasonal changes: Toss in shredded carrots or thinly sliced onions when cabbage feels a little plain.
- Spice it up: Sprinkle some red pepper flakes while sautéing if you like a bit of heat.
Step-by-Step: How I Make Easy Sautéed Cabbage Recipe
Step 1: Slice Your Cabbage Super Thin
I cut the cabbage right through the core, laying each half cut side down on my board so I can slice as thinly as possible — think delicate ribbons rather than thick shreds. This quick slicing ensures it cooks evenly and softens just right. Don’t forget to toss out the core, no one likes that tough bit!
Step 2: Heat Your Pan and Melt Butter with Olive Oil
Using a large sauté pan or a sturdy pot, I warm up the olive oil and butter over medium-high heat. This combo creates the perfect balance of flavor and heat tolerance — butter alone might burn, but mixed with oil it’s magic. Wait for the butter to fully melt before moving on.
Step 3: Sauté the Cabbage, Salt & Pepper
This part is all about patience. Add your cabbage ribbons along with salt and pepper, then give it a few stirs to coat everything evenly. Resist the urge to stir constantly! Letting it sit undisturbed for a minute or two at a time helps those gorgeous caramelized brown bits form — that’s flavor gold. Keep sautéing for 10 to 15 minutes until the cabbage softens and starts to turn golden.
Step 4: Finish with Apple Cider Vinegar and Thyme
Once your cabbage’s got that tender texture and a touch of caramelization, pull your pan from the heat. Stir in the apple cider vinegar — this bright tang balances the richness and adds an irresistible zing. Give it a taste and adjust salt, pepper, or vinegar as you like. If you’re a fan, sprinkle some fresh thyme on top for a lovely aromatic touch.
Pro Tips for Making Easy Sautéed Cabbage Recipe
- Slice Thinly: The thinner the cabbage, the quicker and more evenly it cooks, resulting in a tender texture.
- Don’t Over-Stir: Let those caramelized bits form by giving the cabbage a chance to brown undisturbed for a couple of minutes at a time.
- Adjust Vinegar Last: Add vinegar at the end so that bright pop of acidity stays fresh and vibrant, rather than cooking off.
- Use a Wide Pan: A wide sauté pan helps the cabbage spread out and brown instead of steaming in a tight pile.
How to Serve Easy Sautéed Cabbage Recipe
Garnishes
I usually top mine off with a sprinkle of fresh thyme because it’s simple but adds a lovely herbal aroma. Sometimes I’ll toss on freshly cracked black pepper or a few toasted pumpkin seeds for crunch — it’s those little touches that make it feel special.
Side Dishes
This sautéed cabbage is fantastic alongside roasted chicken, pan-seared pork chops, or grilled sausages. It also pairs well with creamy mashed potatoes or a warm grain like farro or quinoa for a comforting, balanced meal.
Creative Ways to Present
For dinner parties, I’ve served Easy Sautéed Cabbage Recipe in individual mini cast-iron skillets or as a bed under a perfectly roasted salmon fillet. It looks rustic and inviting — plus guests always comment on the fresh, homey feel.
Make Ahead and Storage
Storing Leftovers
I store any leftover sautéed cabbage in an airtight container in the fridge, and it keeps well for up to a week. The flavors mellow a bit, but it still tastes great re-heated, especially with a little extra vinegar added afterward to brighten it back up.
Freezing
Freezing works fine, though the texture softens more once thawed, which isn’t a bad thing if you plan to use it in soups or casseroles later on. Just pack it into a freezer-safe container, and label it with the date.
Reheating
I gently reheat leftovers on the stove over medium-low heat with a splash of olive oil or butter to freshen them up. Alternatively, the microwave on low power works great if you’re in a hurry. Adding a dash of salt and vinegar after reheating always perks it right back up.
FAQs
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Can I use other types of cabbage for this Easy Sautéed Cabbage Recipe?
Absolutely! Savoy or Napa cabbage work nicely too — they’re just a bit more delicate and might cook a little faster. You’ll want to adjust cooking time accordingly to avoid over-softening.
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What if I don’t have apple cider vinegar?
No worries! You can substitute with white wine vinegar or even a squeeze of fresh lemon juice, which adds a similarly bright, acidic punch to the dish at the end.
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How can I make this recipe vegan?
Just swap the butter for an extra tablespoon or two of olive oil or a plant-based butter alternative, and you’re all set.
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Can I add other vegetables?
Yes! Onions, bell peppers, or carrots add great color and flavor. I recommend adding them early in the sauté process to ensure they cook through.
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How do I prevent cabbage from becoming soggy?
Cook cabbage over medium-high heat in a wide pan, and avoid overcrowding so moisture can evaporate. Don’t stir it too often, so it browns instead of steams.
Final Thoughts
This Easy Sautéed Cabbage Recipe has become one of my go-to dishes when I want something fast, nourishing, and downright tasty. It’s flexible, forgiving, and full of those cozy caramelized flavors that make simple ingredients sing. I hope once you try it, it earns a permanent spot in your kitchen — maybe even surprising you with how much you love cabbage!
Print
Easy Sautéed Cabbage Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A simple and flavorful sautéed cabbage recipe featuring tender caramelized green cabbage cooked with olive oil, butter, and seasoned with salt, pepper, and apple cider vinegar. Garnished with fresh thyme for an optional herbal note, this dish makes a delicious and easy side perfect for any meal.
Ingredients
Vegetables
- 2 1/2 pounds green cabbage, small head
Seasonings and Oils
- 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 vertically through the core. Place the cut side down on a cutting board and slice as thinly as possible around the core to create fine ribbons. Discard the core.
- Heat the pan: Place a large sauté pan or heavy-bottomed pot over medium-high heat. Add the olive oil and butter, allowing the butter to melt completely.
- Sauté the cabbage: Add the cabbage, kosher salt, and black pepper to the pan. Cook for 15 minutes, stirring occasionally, until the cabbage is tender and begins to develop browned, caramelized spots. Allow the cabbage to sit undisturbed for a minute or two at times to encourage browning and deepen the flavor.
- Finish and season: Remove the pan from heat and stir in the apple cider vinegar. Taste and adjust seasoning by adding more salt, pepper, or vinegar if desired. Sprinkle with chopped fresh thyme if using.
- Serve: Serve the sautéed cabbage warm as a flavorful side dish.
Notes
- TO STORE: Store sautéed cabbage in an airtight container in the refrigerator for up to one week.
- TO REHEAT: Reheat gently in the microwave or on the stovetop, adding a sprinkle of salt and a splash of apple cider vinegar to refresh the flavor after warming.
- TO FREEZE: Freeze in a freezer-safe container. Note the texture might soften slightly after thawing but will remain tasty.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 8 mg
