Name: Sautéed Cabbage with Apple Cider Vinegar Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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

Jump to Recipe· 4.6 from 8 reviews

If you’re looking for a simple side dish that’s bursting with flavor and totally fuss-free, I’ve got to share my all-time favorite Sautéed Cabbage with Apple Cider Vinegar Recipe with you. This humble veggie magically transforms into a tender, caramelized delight with just a splash of tangy apple cider vinegar to brighten things up. Whether you’re pairing it with roast chicken or adding extra greens to your weeknight dinner, you’ll love how easy and tasty this comes together.

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Why This Recipe Works

Simple Ingredients: It takes just a handful of pantry staples to create something packed with flavor.
Perfect Balance: The sweetness from caramelized cabbage pairs perfectly with the brightness of apple cider vinegar.
Effortless Technique: You don’t need to constantly stir—letting cabbage brown adds amazing depth.
Versatile Side Dish: Works with everything from weeknight dinners to holiday spreads.

Sautéed Cabbage with Apple Cider Vinegar, sautéed cabbage side dish, easy cabbage recipes, healthy vegetable sides, simple sautéed cabbage - A close-up view of a cast iron pan filled with cooked shredded cabbage that is lightly browned in some areas, showing a mix of pale green and soft yellow colors, with small green herb leaves sprinkled on top. Two silver serving spoons rest inside the pan on the right side. The pan sits on a white marbled surface with a blue and white striped cloth underneath it, and next to it is a small green herb sprig and a glass of light yellow drink at the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in my sautéed cabbage recipe plays a crucial role in creating a dish that’s both comforting and vibrant. I love how the apple cider vinegar cuts through the richness while fresh thyme adds an herbal note, making the flavors pop without overpowering the cabbage.

Sautéed Cabbage with Apple Cider Vinegar, sautéed cabbage side dish, easy cabbage recipes, healthy vegetable sides, simple sautéed cabbage - Flat lay of a small head of green cabbage cut in half showing fresh pale green layers, a small white ceramic bowl with golden extra virgin olive oil, a small white ceramic bowl with a pale creamy pat of unsalted butter, a few coarse kosher salt crystals scattered beside a small white bowl containing them, a small white ceramic bowl filled with freshly ground black pepper, a small white ceramic bowl with light amber apple cider vinegar, and a small bunch of fresh green thyme sprigs arranged neatly, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Green Cabbage: Choose a fresh, firm head to get those crisp ribbons that cook down beautifully.
Extra Virgin Olive Oil: Adds a smooth, fruity base for sautéing without masking the cabbage’s natural flavor.
Unsalted Butter: Gives you that indulgent touch and helps with browning the cabbage evenly.
Kosher Salt: Essential for seasoning and drawing out moisture to soften the cabbage perfectly.
Freshly Ground Black Pepper: Adds just the right amount of gentle heat to balance the vinegar’s acidity.
Apple Cider Vinegar: The star zing that brightens the dish and adds a tangy contrast—it really makes this recipe special.
Fresh Thyme (optional): Offers a subtle, earthy aroma that complements the sharpness of the vinegar and sweetness of the cabbage.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this sautéed cabbage with apple cider vinegar recipe is how flexible it is. Feel free to tweak the vinegar amount to your taste or toss in some extras like bacon or garlic to make it your own – there’s so much room to experiment.

Variation: Sometimes I add a pinch of red pepper flakes for a little heat—trust me, it transforms the dish into an exciting side you’d want to eat on its own.
Seasonal Twist: Swap thyme for fresh rosemary or sage in the colder months for a cozy fall vibe.
Dietary Swaps: Use avocado oil if you prefer a neutral oil over olive oil or skip the butter for a vegan-friendly version.

Step-by-Step: How I Make Sautéed Cabbage with Apple Cider Vinegar Recipe

Step 1: Prep the Cabbage into Thin Ribbons

I like to cut the cabbage in half lengthwise through the core, then place the cut-side down on my board. From here, I slice it thinly around the core, aiming for as fine ribbons as I can manage. Don’t stress if your slices aren’t perfectly uniform; the key is thin enough that the cabbage softens quickly and sautés evenly. Toss the discarded core—no need to include that tough center!

Step 2: Heat Your Pan and Add Fat

Next, get a large sauté pan (or a heavy-bottomed pot works too) heating on medium-high. Add your olive oil and butter together, letting the butter melt gently—this combo helps the cabbage brown with a lovely richness that olive oil alone can’t quite achieve.

Step 3: Sauté the Cabbage with Salt and Pepper

Once your fat is shimmering and the butter melted, toss in the cabbage ribbons. Sprinkle the kosher salt and freshly ground black pepper evenly over the top. Now, here’s a tip that took me a bit to get: don’t stir constantly. Letting the cabbage sit undisturbed for a minute or two is what creates those scrumptious browned edges. Stir occasionally as it cooks for 10 to 15 minutes, until soft and golden brown in spots.

Step 4: Finish with Apple Cider Vinegar and Thyme

When your cabbage is tender and caramelized just right, remove the pan from heat and drizzle in the apple cider vinegar. Give everything a gentle stir and taste to see if you want more acidity or seasoning. Finally, sprinkle on fresh chopped thyme if you’re using it, and serve immediately while warm.

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Tips from My Kitchen

Go Slow for Sweetness: Cooking the cabbage low and slow lets natural sugars develop; resist the urge to crank up heat to speed it up.
Vinegar Splash Timing: Adding apple cider vinegar off the heat preserves its bright tang without making the dish bitter.
Don’t Overcrowd the Pan: Give cabbage enough room—it sautés better without steaming and gets those golden edges.
Use Fresh Thyme: Dried herbs don’t quite match fresh thyme’s subtle earthiness, so I usually add fresh if I can get it.

How to Serve Sautéed Cabbage with Apple Cider Vinegar Recipe

Sautéed Cabbage with Apple Cider Vinegar, sautéed cabbage side dish, easy cabbage recipes, healthy vegetable sides, simple sautéed cabbage - A bowl with a mix of cooked cabbage noodles that look soft and lightly browned, topped with small green herb leaves. The bowl is white and sits on a white marbled surface. A silver fork rests inside the bowl with its handle pointing outward. Small green herb sprigs are scattered nearby on the surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I often finish mine with a sprinkle of toasted pumpkin seeds for crunch or a little chopped fresh parsley for color. A few red pepper flakes sprinkled on top can add a nice punch if you want a little heat. These simple garnishes elevate the dish without overshadowing its fresh flavors.

Side Dishes

This sautéed cabbage pairs beautifully with roasted chicken, pork chops, or even alongside mashed potatoes for a comforting meal. I’ve also loved it as part of a vegetarian spread with roasted sweet potatoes or grilled tempeh. It’s such a flexible, palate-pleasing side.

Creative Ways to Present

For a dinner party, try serving the cabbage on a rustic wooden board with dollops of herbed yogurt or crème fraîche on the side, letting guests help themselves. Or pile it high in a warmed ceramic bowl, topped with a drizzle of browned butter and a few sprigs of fresh thyme for a cozy, inviting look.

Make Ahead and Storage

Storing Leftovers

I store any leftover sautéed cabbage in an airtight container in the fridge, where it stays good for up to one week. Just be sure to cool it completely before popping it in to avoid sogginess.

Freezing

Freezing this cabbage is totally doable, especially if you’re meal prepping. I pop it into a freezer-safe container, but because cabbage texture softens after freezing, I usually reserve my frozen portions for cooked dishes like soups or stews rather than serving as a fresh side.

Reheating

To reheat, I prefer using a skillet over the microwave to keep texture intact. Just warm the cabbage gently over medium heat, stirring occasionally. Add a splash more apple cider vinegar and a pinch of salt after reheating to refresh the flavors—it really perks it up.

FAQs

Can I use red cabbage instead of green in this sautéed cabbage with apple cider vinegar recipe?

Absolutely! Red cabbage works just as well and gives the dish a beautiful vibrant color. It has a slightly different flavor profile that’s a bit earthier and sweeter, and it will also add a pop of color to your plate. Just keep in mind it might take a minute or two longer to soften due to its denser leaves.
What’s the purpose of the apple cider vinegar in sautéed cabbage?

The apple cider vinegar adds brightness and a subtle tang that balances the natural sweetness from caramelized cabbage. It lifts the entire dish, adding complexity and preventing it from tasting one-dimensional or too heavy, which I think is what makes this sautéed cabbage so irresistible.
Can I make this recipe vegan?

Yes! Simply swap out the butter for an extra tablespoon of olive oil or a plant-based alternative. The flavor might be slightly less rich, but the apple cider vinegar and sauté technique will still shine through brilliantly.
How thin should I slice the cabbage for this recipe?

Slicing the cabbage as thinly as possible is key to quick cooking and tender results. Thin ribbons about 1/8-inch thick work best—you want them thin enough to soften beautifully but not so thin that they turn mushy. If you have a mandoline, that’s a great tool to speed up slicing!

Final Thoughts

This sautéed cabbage with apple cider vinegar recipe is one of those kitchen gems I keep coming back to because it’s so incredibly simple yet satisfying. It’s perfect for when you want a veggie side that feels a little special without a lot of fuss. I hope you enjoy making it as much as I do—it’s like a warm hug on a plate and a clever way to make cabbage shine. Trust me, once you try this, it might just become one of your favorite go-tos too!