Cabbage Recipes

I realize that Sautéed Cabbage isn’t the sort of recipe that’s known to elicit romantic gushing, but this 20-minute side dish is love at first bite.

Tender and caramelized with obsessively tasty brown bits, you’ll be twirling this cabbage on your fork, nibbling it right out of the pan, and wondering when it was that you became the sort of person who is this enthusiastic about a vegetable.

Prior to making Sautéed Cabbage, I would describe my overall attitude towards cabbage at large as, “hmmm…is that the thing that’s in coleslaw?”

When I did consider cabbage, it was in the context of other recipes; a necessary step towards a greater end (Winter Slaw; Cabbage and Sausage Skillet).

Like these Oven Roasted Brussels Sprouts (which are a relative of the cabbage, go figure!), raw cabbage is fairly ho-hum and usually serves as a vehicle for greater goods (ahem, dressing).

Sautéed Cabbage changes all of that. Add a bit of olive oil, butter, heat, and a surprise final ingredient, and the cabbage is transformed into something I would serve to the best of company.

If you don’t think you like cabbage, if you consider it bland, and even (perhaps, especially) if you don’t consider it at all, give this Sautéed Cabbage recipe a try. It’s going to surprise and delight you in the most wonderful of ways!

Sautéed Cabbage

Sautéed cabbage is an easy, DELICIOUS vegetable side that’s healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.

Prep: 5min

Total: 15min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: servingSize 1 Serving, calories 77 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, Saturated Fat 2 g, Cholesterol 5 mg, Fiber 4 g, Sugar 5 g

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)

Instruction:

1. Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
2. Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don’t feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
3. Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you’d like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

Best Cabbage Recipes: Sautéed Cabbage

This simple sautéed cabbage is one of our favorite cabbage recipes! It’s a delicious, quick, and easy veggie side dish.

Prep: 10min

Total: 20min

Yield: 4

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves (thinly sliced)
• 1 small head green cabbage (thinly sliced (about 1½ pounds))
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon apple cider vinegar

Instruction:

1. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds, or until fragrant but not browned.
2. Add the cabbage, salt, and several grinds of pepper, toss, and cook for 2 minutes, or until the cabbage starts to soften.
3. Add the vinegar, toss, and cook, tossing, until most of the liquid cooks off and the cabbage is tender and browned, about 6 minutes. Season to taste and serve.

Why I Didn’t Know This CABBAGE Recipe Before? BETTER THAN MEAT!