Description
A simple and flavorful sautéed cabbage recipe that transforms a humble green cabbage into tender, caramelized ribbons seasoned with olive oil, butter, apple cider vinegar, and fresh thyme. Perfect as a warm side dish to elevate any meal.
Ingredients
Scale
Main Ingredients
- 1 small head green cabbage about 2 1/2 pounds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 ½ teaspoons kosher salt
- ½ 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 from top down through its core. Place the cut side down on a cutting board and slice it as thinly as possible around the core to form fine ribbons. Discard the core.
- Heat the pan: Place a large sauté pan or heavy-bottomed pot over medium-high heat. Add olive oil and butter, heating until the butter melts.
- Cook the cabbage: Add the sliced cabbage, kosher salt, and black pepper to the pan. Sauté for 15 minutes, stirring occasionally, allowing the cabbage to become tender and develop caramelized brown bits by leaving it undisturbed for short periods.
- Finish seasoning: Remove the pan from heat and stir in the apple cider vinegar. Taste and adjust seasoning with extra salt, pepper, or more vinegar as preferred. Sprinkle with chopped fresh thyme if using.
- Serve warm: Transfer the sautéed cabbage to a serving dish and enjoy warm as a delicious side dish.
Notes
- Store sautéed cabbage in an airtight container in the refrigerator for up to one week.
- Reheat gently in a microwave-safe bowl or on a plate, adding extra salt and a splash of apple cider vinegar for freshness.
- Freeze sautéed cabbage in a freezer-safe container; texture may slightly change but flavor remains delicious after thawing.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
