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I realize that Sautéed Cabbage isn’t the sort of recipe that’s known to elicit romantic gushing, but this 20-minute side dish is love at first bite.

Sauteed Cabbage that's good for you served in a skillet for dinner

Tender and caramelized with obsessively tasty brown bits, you’ll be twirling this cabbage on your fork, nibbling it right out of the pan, and wondering when it was that you became the sort of person who is this enthusiastic about a vegetable.

Prior to making Sautéed Cabbage, I would describe my overall attitude towards cabbage at large as, “hmmm…is that the thing that’s in coleslaw?”

When I did consider cabbage, it was in the context of other recipes; a necessary step towards a greater end (Winter Slaw; Cabbage and Sausage Skillet).

OH MY. I have been missing out.

Good for you Sauteed Cabbage in a skillet that can be served for dinner with onion and carrots

Like these Oven Roasted Brussels Sprouts (which are a relative of the cabbage, go figure!), raw cabbage is fairly ho-hum and usually serves as a vehicle for greater goods (ahem, dressing).

Sautéed Cabbage changes all of that. Add a bit of olive oil, butter, heat, and a surprise final ingredient, and the cabbage is transformed into something I would serve to the best of company.

If you don’t think you like cabbage, if you consider it bland, and even (perhaps, especially) if you don’t consider it at all, give this Sautéed Cabbage recipe a try. It’s going to surprise and delight you in the most wonderful of ways!

Good for you Sauteed Cabbage in a skillet made with apple cider vinegar for dinner

How to Make Sautéed Cabbage

This recipe has FOUR ingredients, along with salt and pepper. Don’t question it. It’s a textbook case of simple ingredients that yield superior results.

  • Cabbage. 1 small head weighs about 2 ½ pounds and will yield just the right amount for four to six people, depending upon how much everyone loves vegetables. I used green cabbage, but you can use this same recipe to make sautéed red cabbage if you prefer.
  • Olive Oil. The sautéed-anything workhorse.
  • Butter. I like to use butter AND olive oil in this Sautéed Cabbage recipe. The olive oil can stand up to the heat, and the butter provides great flavor. One tablespoon of each is all you need for the whole head of cabbage! If you’d like to make the Sautéed Cabbage Paleo, you can use ghee. To make it dairy-free, use entirely olive oil.
  • Salt and Pepper. Season, season, season. Be sure to use kosher salt, which has a much more pleasant flavor than table salt.

And now, the secret ingredient…

  • Apple Cider Vinegar. Cabbage craves acid. Just ½ tablespoon will completely transform this sautéed cabbage and bring it to life. For fun, taste it before and after.

One of my favorite parts about cooking is learning about how simple changes—like adding vinegar to sautéed cabbage—can transform a dish from something good enough to something truly special. That is the case here!

Healthy Sauteed Cabbage served in a bowl for dinner that's low in calories

An Easy, Healthy Side

Start to finish, this Sautéed Cabbage takes 15 minutes, and much of the cooking is fairly hands-free.

  • To prepare the cabbage for frying, cut it 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.
  • Add the butter and olive oil to a fairly large, deep sauté pan.
  • As soon as the butter melts, add the cabbage. The cabbage will take up a lot of room and barely fit at first, but it will cook down fairly quickly.
  • To saute, stir the cabbage every now and then, but don’t obsess over it. You want the cabbage to turn golden brown and get a little caramelized and crispy. That magic happens while the cabbage is sitting undisturbed (a.k.a. while you are relaxing, sipping a glass of wine, and/or prepping the rest of the meal).

As soon as the cabbage is tender and browned like the photos, it’s ready to serve!

This healthy Sautéed Cabbage is low in calories (just 77 per serving!). It also offers tons of vitamin C and fiber. Plus, it’s rich in antioxidants, which may help reduce inflammation.

Sauteed Cabbage served in a skillet that's good for you and can be served with onion and carrots

What to Serve with Sautéed Cabbage

Sautéed Cabbage goes with a variety of dishes. Here are a few ideas to get you started:

Recipe Spins + Other Favorite Easy Vegetable Side Dishes

  • Sautéed Cabbage and Onions. Add 1 thinly sliced yellow onion to the pan with the cabbage.
  • Sautéed Cabbage with Bacon. Add 6 strips of uncooked bacon to your pan before adding the cabbage. Once the bacon is almost crispy (about 3 minutes), add the cabbage, and sauté according to the recipe directions. If you love bacon and veggies, you’ll adore these Maple Bacon Brussels Sprouts.
  • Sautéed Zucchini. Another quick and always delicious addition to your repertoire.
  • Roasted Zucchini. EVERYONE loves this recipe (must be the Parmesan on top).
  • Sautéed Cabbage and Carrots. Different and delicious.
  • Fried Cabbage. A similar take to sautéed cabbage, but pan fried.
  • Roasted Frozen Broccoli. EASY and so tasty!

Healthy Sauteed Cabbage in a bowl made with apple cider vinegar and served for dinner

Dearest cabbage, I’ll never overlook you again.

Sauteed Cabbage served in a skillet
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Sautéed Cabbage

4.82 From 794 reviews . Help us out! Review HERE.Help out & review HERE
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 6 Servings
Save Recipe ReviewPrint
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.

Ingredients
  

Instructions
 

  • 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.

Notes

  • TO STORE: Store Sautéed Cabbage in an airtight container and place in the refrigerator for up to one week. 
  • TO REHEAT: Place Sautéed Cabbage in a microwave-safe bowl or on a plate and reheat gently until warm. You can perk your leftovers up by adding another sprinkle of salt and a splash of apple cider vinegar after reheating. 
  • TO FREEZE: Sautéed Cabbage can be frozen if placed in a freezer-safe container. The texture of the cabbage may change slightly while frozen, but will still taste delicious when thawed. 

Nutrition

Serving: 1ServingCalories: 77kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 5mgPotassium: 264mgFiber: 4gSugar: 5gVitamin A: 262IUVitamin C: 57mgCalcium: 65mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Wow. I didn’t really think this dish would be so delicious with such simple ingredients and prep. Even my “I hate vinegar” husband loved this recipe. Thank You!5 stars

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  2. No qualms. However, next time I’m making this with onions too for a little more depth and heartiness! Absolutely killer recipe though!5 stars

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  3. Absolutely delicious!! I googled what to do with a bunch of cabbage (it’s March…) and I found this recipe. Indeed the vinegar really brings it to life!5 stars

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  4. This was absolutely delicious! But girl, these pop-ups. The one that covered the entire screen I had to click on in order to get back to the recipe. WHILE I WAS COOKING. I guess just be mindful.5 stars

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    1. Kat, UGH, I am so sorry! Was it an email subscribe one? I have been trying to disable that and it keeps coming up and is making me nuts. I’m so sorry!

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  5. Such a delicious recipe! I made it this way because there just wasn’t room in my slow cooker for cabbage on St. Patrick’s Day. I’m gonna make it like this from now on, much tastier than if I had just dumped it in the crock pot. Thanks so much for sharing it!5 stars

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  8. Love sautéed cabbage, especially with vinegar. Easy to make and delicious. My grandmother used to make sautéed cabbage but she also added more butter and cracker crumbs; made it even sweeter. I’ll make this recipe again for sure.5 stars

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    1. I’m so glad you enjoyed the recipe, Lynne. I’m truly sorry for any inconvenience the ads caused you. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

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  2. I think the instructions were very good, the cooking time was great. I thought it was great until I added the apple cider vinegar at the end and that kind of ruined it for me.3 stars

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    1. Big hit with corned beef.
      This was easy & quick to make and to be so well received, made it that much better.
      Most of those dining had not had cabbage with a,/c vinegar before ,& they were amazed at how much it improved the flavor.
      I have been asked to make it again and for the St. Patty Holiday dinner.
      I presume it comes down to personal preferences…. And it’s always possible to adjust recipes based on our preferences. But this is a hit, as far as flavor goes, and since I’m into nutritional quality, I’m sold.5 stars

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  3. I’m not a big vegetable eater, but had a head of cabbage in my fridge, that needed attention! Made it just now, on the early side,so I could give portions to my grown kids.
    Very tasty side dish! I did add onion and shredded carrots for color.
    Thank you for helping me use up this cabbage !!!5 stars

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  4. I love cabbage but was a little intimidated by it, trying to get creative with recipes can make a person not want to try at all…. That being said, I wanted a recipe to keep it simple to start, and this by far exceeded any expectations. The cabbage came out great and was my favorite part of the meal. It was simple to follow and quick to prepare. Thank you 🥰5 stars

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  5. I NEVER leave reviews on blog recipes but I had to for this simple cabbage recipe. I’ve eaten cabbage many different ways growing up but never like this. This made the most delicious cabbage I’ve ever had!! Highly recommend.5 stars

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  7. This is so delicious! I’ve made it twice now. I had some leftover cabbage and looked for a good use and voila! Enter sauteed cabbage. This time, I purposely bought a small head just for this recipe. I eat the entire dish myself!! It’s fantastic! I use bacon grease and butter. Delish!5 stars

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  8. I used 1 tsp of balsamic vinegar instead of the 1/2 tsp apple cider called for. It was AMAZING!!! Thank you for the idea. It will be a regular staple at our dinner table!5 stars

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  9. Great recipe, but as I was raised during the rationing in London during the war, there is no way that I would discard the core. o food was ever wasted then. Just cook and eat the middle of it.

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  12. I made a single serve portion for dinner (in other countries, dinner is usually a small meal) and it was delicious. It made eating veggies a treat.5 stars

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  14. This was really simple and delicious. One thing that did not work well for the rest of my family was the amount of pepper. I have a small child and a boyfriend that are not big fans, but 1/2 a teaspoon did not sound like too much. For some reason the end result combined with the other flavors really makes the pepper stand out. No one in my family liked it except for me. I will make it again but with 1/2 of the pepper called for … or maybe even less.
    Thanks for the recipe! I enjoyed the vinegar addition :)4 stars

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  15. Sauteed cabbage is my go to when we tire of all the other green veggies (which we like) and I always add the onions. And EVERYTHING is better with bacon! Have a nice weekend…

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  16. Absolutely delicious!! I googled what to do with a bunch of cabbage (it’s March…) and I found this recipe. Indeed the vinegar really brings it to life!5 stars

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  17. No qualms. However, next time I’m making this with onions too for a little more depth and heartiness! Absolutely killer recipe though!5 stars

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  18. Excellent. I usually just steam cabbage and use a tiny bit of salt and pepper. This is just that little bit extra with just a few ingredients. I paired with cheapsteak and roasted taters. Thanks for posting.5 stars

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  19. Coming from someone who hates to eat vegetables, who has to force themselves to eat vegetables, this recipe is delicious. I sometimes will buy a head of cabbage to use for salad instead of lettuce since cabbage is more nutritious. Yet the cabbage sat in the refrigerator and I needed to do something with it. I found this recipe and tried it. I love the flavor it gives to cabbage and it makes a vegetable something that tastes good and I want to eat. Also, I had an onion, celery and carrots that were sitting around about to go bad. So I tried this recipe with those all together – same thing. The end result was delicious. I’m glad I found this recipe because it helps me eat what I know I’m supposed to and don’t!5 stars

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  22. This was much too salty, which I think was because I used a smaller cabbage. And a little too peppery for the delicate flavor of cabbage. But I loved how little butter/oil was needed! I will try this recipe again and be more cautious with the S&P!3 stars

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    1. Hi Beth, just checking kosher salt was used? Any other salt will result in the dish tasting saltier than intended. If kosher salt was used, you can definitely adjust it according to your taste.

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  24. Delicious. I had always boiled my cabbage but like sautéed brussel sprouts so decided to look for sautéed cabbage suggestions. I found this simple recipe and so glad I gave it a try. I like it with extra ac vinegar, I think that’s what makes it. So easy and so good. I’m thinking of trying a balsamic reduction next time. Thanks for sharing.

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  25. I sliced a half of an onion and half a pound of bacon and didn’t add salt. I made for my husband that was dealing with knee surgery since it’s good for inflammation. It is delicious. The grandkids loved it too.5 stars

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  26. Used a very large, well-sided copper pan. So so so much water from the cabbage! It never browned, just steamed. And steamed cabbage is not great. No brown bits, no carmelization, nada. Added 5 minutes to the 15. Drained some of the water, turned the heat up more. Nope. A great big side of steamed mushy cabbage. Where did I go wrong?

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  27. Prior to eating this my husband said, “Why are you trying to destroy my colon?”
    While eating this he said, “Wow this is really good!”

    We added cubed chicken. Thanks for the great recipe!5 stars

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  29. Made it last night…….ABSOLUTELY DELICIOUS!!! LOVED IT!!! And SHOCK OF ALL SHOCKERS, SO DID •B•O•T•H• my teenage boys!!!!! 5 stars

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  30. I followed the recipe exactly and had to cook longer than 15 minutes- probably closer to 25 minutes for it to brown but it was super yummy. Will definitely make again.5 stars

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  32. Thanks for trying the recipe, Lyz! You can certainly reduce the amount of salt as needed for your preferences.

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  34. Agreed, it’s a fantastic noodle sub, it has a bit of a chow mein texture to it. Kohlrabi is really good sautéed, too, I haves julienne slicer that does really small slices, it makes it a good sub for rice. :)

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  35. Hi Sandy! I used a fairly large and deep saute pan. I recommend using one of your largest saute pans to ensure there is enough space. I hope this helps!

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  36. Sauteed cabbage is my go-to for a noodle substitution that’s healthy and delicious! Try it with red sauce and meatballs. :-)

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