Sautéed Cabbage

Sautéed cabbage is an easy, DELICIOUS vegetable side that's healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.

Prep time: PT5M

Cook time: PT10M

Total time: PT15M

Rating

4.81 stars (805 reviews)

Keywords

healthy, paleo, sauteed cabbage, southern, vinegar

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
½ tablespoon apple cider vinegar (plus additional to taste)
1 tablespoon chopped fresh thyme (optional)

Cuisine

American

Steps

Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.
Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

Nutitrion

Serving Size: 1 Serving
Calories: 77 kcal
Carbohydrates: 9 g
Protein: 2 g
Fat: 4 g
Saturated Fat: 2 g
Cholesterol: 5 mg
Sugar: 5 g

Reviews

Rebekah on 2025-08-19 (5 stars):
We absolutely loved it!
chris knapp on 2025-07-25 (5 stars):
All I can say it's easy and delicious! Thanks!!!
doris_gorgo on 2025-07-11 (5 stars):
I would make this recipe again
doris_gorgo on 2025-07-10 (5 stars):
This is probably the best sauteed cabbage recipe that I have tried. And very easy. Cabbage tastes best when it is sauteed. The receipt notes to not stir the cabbage often. So right. Let it brown and only sir once in a while. It cooks over medium high heat in about 10-15 minutes. The only thing I added was garlic powder. Everything else I kept the same. And, the most intereting thing is that 1/2 tablespoon of apple cidar vinegar that is added and stirred into the cabbage once you remove it from the heat. You cannot imagine what that does for taste. I served it over plain unseasoned Basmati rice and that was my meal.
Bradley Hayden on 2025-06-29 (4 stars):
Interesting recipe. Tip: Leave out the salt until the end, then salt to taste. This version is way too salty.
ANITA on 2025-06-18 (1 stars):
I did not think the thyme was the right flavour in. This dish, and 1 TBSP of fresh thyme was way too much. Maybe a typo? On top of that, I found the recipe was bland. I made it edible by adding about a Tbsp of balsamic reduction.
GLR on 2025-05-16 (5 stars):
Love it!! I couldn’t stop “tasting” before dinner once it was done. I sprinkled a little bit of garlic powder in there while cooking, cause what’s not good with a little garlic flavor?
CT on 2025-05-11 (5 stars):
How can something so simple be so delicious? I could eat an entire pot of this in one sitting. Thanks for posting it.