Description
A simple and flavorful sautéed cabbage recipe featuring tender caramelized cabbage ribbons cooked in olive oil and butter, seasoned with salt, pepper, and a splash of apple cider vinegar, finished with fresh thyme for a bright and savory side dish.
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 to bottom 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 and add fat: Place a large sauté pan or heavy-bottomed pot over medium-high heat. Add the olive oil and butter, allowing the butter to melt completely.
- Sauté the cabbage: Add the sliced cabbage, salt, and pepper to the pan. Cook for 10 to 15 minutes, stirring occasionally. Let the cabbage sit undisturbed at intervals to develop caramelized brown bits for added flavor.
- Finish and season: Remove the pan from heat and stir in the apple cider vinegar. Taste and adjust seasoning with additional salt, pepper, or vinegar as desired. Sprinkle with chopped fresh thyme if using.
- Serve warm: Transfer the sautéed cabbage to a serving dish and enjoy warm as a flavorful side dish.
Notes
- TO STORE: Store sautéed cabbage in an airtight container in the refrigerator for up to one week.
- TO REHEAT: Reheat gently in a microwave-safe bowl or on a plate until warm; add extra salt and a splash of apple cider vinegar to refresh flavors after reheating.
- TO FREEZE: Sautéed cabbage can be frozen in a freezer-safe container; texture may soften slightly but taste remains delicious once thawed.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2.5 g
- Protein: 2 g
- Cholesterol: 10 mg
