Description
A simple and flavorful sautéed cabbage recipe featuring caramelized cabbage ribbons cooked with olive oil, butter, and seasoned with salt, pepper, and apple cider vinegar, finished with fresh thyme for an optional herbal touch. Perfect as a warm side dish for 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 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, then slice it as thinly as possible around the core to create fine ribbons. Discard the core.
- Heat the pan: Warm a large sauté pan or a heavy-bottomed pot over medium-high heat. Add the olive oil and butter and allow the butter to melt completely.
- Sauté the cabbage: Add the sliced cabbage, kosher salt, and freshly ground black pepper to the pan. Cook for 15 minutes, stirring occasionally. Leave the cabbage undisturbed for a minute or two during cooking to develop caramelized, browned bits that add flavor.
- Finish with vinegar and thyme: 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 serving dishes and enjoy as a warm, flavorful side.
Notes
- TO STORE: Keep 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 in the microwave. Add a sprinkle of salt and a splash of apple cider vinegar to brighten flavors after reheating.
- TO FREEZE: Freeze in a freezer-safe container. Texture may change slightly upon thawing but flavor remains delicious.
Nutrition
- Serving Size: 1 cup
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 5 mg
