Description
This Sautéed Cabbage recipe delivers tender, caramelized cabbage ribbons with a bright touch of apple cider vinegar and a hint of fresh thyme. It’s a simple, flavorful side dish perfect for any meal, cooked with olive oil and butter for a rich, satisfying taste.
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 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 top down through its core. Place the cut-side down on your 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 fully melt before adding the cabbage.
- Sauté the cabbage: Add the cabbage along with salt and pepper to the pan. Cook for 15 minutes, stirring occasionally, until the cabbage is tender and golden brown, letting it sit undisturbed periodically to develop caramelized bits.
- Finish with vinegar and thyme: Remove the pan from heat and stir in the apple cider vinegar. Adjust seasoning with extra salt, pepper, or vinegar to taste. Sprinkle with chopped fresh thyme if using.
- Serve warm: Transfer to a serving dish and enjoy immediately as a delicious side dish.
Notes
- TO STORE: Refrigerate in an airtight container for up to one week.
- TO REHEAT: Warm gently in the microwave or on the stovetop, adding extra salt and a splash of apple cider vinegar to refresh flavors.
- TO FREEZE: Freeze in a freezer-safe container; texture may change slightly but flavor remains delicious.
- For a vegan option, substitute butter with additional olive oil or a plant-based butter alternative.
- Use fresh thyme for the best aroma and flavor; dried thyme can be used but reduce quantity by half.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 7 mg
