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Sauteed Cabbage Recipe

Sauteed Cabbage

iamwinfred
This sauteed cabbage recipe transforms a humble, everyday vegetable into something truly magical. Cooked in a hot skillet with butter, olive oil, garlic, and onion, the cabbage develops a slightly sweet, nutty, caramelized flavor that is nothing like raw or boiled cabbage. A finishing splash of apple cider vinegar brightens everything up, making this one of the most surprisingly satisfying vegetable side dishes you can put on the table in just 22 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 130 kcal

Equipment

  • Large skillet or frying pan (12-inch) Cast iron or stainless steel recommended
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Colander For rinsing the cabbage
  • Large mixing bowl To hold sliced cabbage before cooking

Ingredients
  

  • 1 medium head green cabbage about 2 pounds / 900g, cored and sliced into thin 1/4-inch strips
  • 2 tablespoons unsalted butter about 28g
  • 1 tablespoon olive oil about 15ml
  • 4 cloves garlic minced
  • 1 medium yellow onion thinly sliced into half-moon strips

Seasonings

  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes optional, for heat

To Finish

  • 1 tablespoon apple cider vinegar about 15ml; raw unfiltered preferred

For Garnish

  • fresh parsley roughly chopped; optional

Instructions
 

  • Remove any wilted outer leaves and rinse the cabbage under cold water. Halve, quarter, core, and slice the cabbage crosswise into thin strips about 1/4 inch wide, then transfer to a large mixing bowl.
  • Slice the yellow onion into thin half-moon strips. Mince the garlic cloves finely and keep them separate from the onion, as they go into the pan at different times.
  • Place a large skillet over medium-high heat and preheat for 1 to 2 minutes. Add the butter and olive oil together, swirling to coat the bottom of the pan as the butter melts.
  • Add the sliced onion to the pan and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent around the edges.
  • Push the onion to the edges and add the minced garlic to the center of the pan. Cook for 30 seconds undisturbed, then stir into the onion and cook together for another 30 seconds, stirring frequently.
  • Add all of the sliced cabbage to the pan and toss to coat in the butter and oil mixture. Sprinkle the salt, black pepper, smoked paprika, and red pepper flakes (if using) evenly over the cabbage and toss again.
  • Let the cabbage sit undisturbed for 2 minutes, then stir, scraping up any browned bits. Repeat this process, alternating between resting and stirring, for 8 to 10 minutes total, until the cabbage is tender and some pieces are golden brown at the edges.
  • Remove the pan from heat and drizzle the apple cider vinegar over the cabbage. Toss quickly to combine, lifting all the browned bits from the pan. Taste and adjust salt and pepper as needed.
  • Transfer the sauteed cabbage to a serving dish and top with freshly chopped parsley if desired. Serve immediately for the best texture and flavor.

Notes

  • Slice the cabbage into thin, even strips no wider than 1/4 inch for the most consistent cooking.
  • Do not overcrowd the pan. If doubling the recipe, use two skillets or cook in batches to ensure proper sauteing rather than steaming.
  • Let the cabbage sit undisturbed between stirs. Resting against the hot pan is what creates the golden, caramelized edges and nutty flavor.
  • The apple cider vinegar at the end is essential. It brightens all the flavors and balances the richness of the butter. A squeeze of fresh lemon juice is a great substitute.
  • To make this recipe vegan, replace the butter with vegan butter or use an extra tablespoon of olive oil.
  • For a bacon version, render 4 strips of chopped bacon first, remove them, and cook the cabbage in the drippings. Return the crispy bacon at the end.
  • For an Asian-inspired twist, replace the smoked paprika with soy sauce and finish with a few drops of sesame oil and toasted sesame seeds.
  • Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a small pat of butter for best results.
  • If making ahead, hold the apple cider vinegar and add it just before serving for the freshest flavor.
  • Red or purple cabbage, or Savoy cabbage, can be substituted for green cabbage with equally delicious results.

Nutrition

Serving: 1ServingCalories: 130kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 3.5gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4.2gCholesterol: 15mgSodium: 340mgPotassium: 320mgFiber: 4gSugar: 5gVitamin A: 8IUVitamin C: 60mgCalcium: 6mgIron: 4mg
Keyword buttery cabbage, easy vegetable side dish, healthy cabbage recipe, quick weeknight side, sauteed cabbage
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