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.
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.
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!
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!
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.
What to Serve with Sautéed Cabbage
Sautéed Cabbage goes with a variety of dishes. Here are a few ideas to get you started:
- Pork. Sautéed Cabbage and pork are a perfect match! Try it with these Crock Pot Pork Chops.
- Chicken. A favorite for quick weeknight meals. Sautéed Cabbage would be great served with Lemon Butter Chicken, Grilled Chicken Kabobs, French Onion Chicken, Sheet Pan Italian Chicken, or Baked Chicken Parmesan.
- Other Vegetables. For an easy Meatless Monday, serve Sautéed Cabbage with these Grilled Cauliflower Steaks.
- Sandwiches. Prepare an easy and healthy lunch by serving this dish with a hearty sandwich. This Steak Sandwich, Teriyaki Burger, Avocado Burger, or Italian Turkey Burger are great options.
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!
Dearest cabbage, I’ll never overlook you again.
Sautéed Cabbage
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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
- 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.
Recipe was great, however there are too many pop up ads, which makes this site hard to navigate
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!
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 !!!
Really simple and a lovely addition to today’s lunch. I paired it with some herby baby new potatoes and some leftover fake meatloaf I made on Sunday as part of a roast dinner (same way you’d make normal meatloaf but rather than using fresh mince you use fresh meat-free mince or even meat-free burgers made to look like real meat, you know the kind I’m sure) and it was such a hit. Such a quick, filling, and low calorie lunch and we will 100% be making this recipe again – thanks for sharing, with love from the UK.
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.
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.
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 🥰
I really appreciate this recipe. I’ve been diagnosed with high blood pressure and some other things. I had to make a lifestyle change. Thanks to this recipe. I make it all the time. I add celery, bell pepper, onion, carrots and turkey sausages, which are boiled, before I saute them. I then add it to the cabbage. This has been wonderful for me. Thank you again.
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.
I like to add caraway seeds to sauteed cabbage. Sometimes I also include some sliced apple.
Yes, YES to the caraway! Love it that way! The Apple addition sounds great too!
Great additions, Linda! Thank you for sharing!
Oh my gosh – this recipe is an eye opener! So delicious and I simply had it with fried mushrooms on top, that’s it! My plate is finished and I am actually sad….cabbage and mushrooms, that’s all that I had as a meal and I feel so satisfied! This will now be on my lunch menu at least once a week from now on, I am hooked!
I can’t figure out why something that is so easy to make is so delicious (and good for me). I ate way more than I planned. Excellent recipe.
I added a teaspoon of crushed garlic and a tablespoon of grated apple.
We absolutely loved it!
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!
Looks great Jen! Glad you enjoyed it!
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!
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!
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.
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!
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.
This was not just good but shockingly good. I will definitely be making it again!
This worked exactly as written, thanks! Delicious 😋
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.
So glad to hear you enjoyed it, Dany!
I added a little spicy red sauce and finished with shrimp
This is so easy and tastes so good
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 :)
Made it last night…….ABSOLUTELY DELICIOUS!!! LOVED IT!!! And SHOCK OF ALL SHOCKERS, SO DID •B•O•T•H• my teenage boys!!!!!
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…
I’ve sautéed cabbage with bacon and onion for years and loved it. Never thought about adding apple cider vinegar. What a great flavor!! Thank you!!
How about some broth? Just a little? Would other vinegar work instead of apple cider vinegar? My mother in law fried bacon then put the cabbage in the same pan .. I don’t know if she added any liquid…
So good and easy! This will be a usual side for me from now on. Thank you so much
Who knew cabbage could be so delish?! Fantastic recipe, thanks for sharing!!
All I can say it’s easy and delicious! Thanks!!!
Great recipe – give it a try
So glad to hear, Chris! Thank you!
Used red onion with the green cabbage. It took a bit longer than the recommended time but was excellent. Would have loved to add crisp bacon but don’t eat meat, poultry, or dairy anymore.
I would make this recipe again
When do you add the apple cider vinegar?
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.
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!
No qualms. However, next time I’m making this with onions too for a little more depth and heartiness! Absolutely killer recipe though!
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.
Simple, quick and delicious. Family loved it. Thanks!
Excellent, I will make this recipe again
Good dish
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.
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.
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?
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!
I made this with red cabbage and dried thyme, because that’s what I had, and it was good and easy. I will make it again. Thanks!
Tried this today for Labor Day cookout. Very tasty! I only liked cabbage in coleslaw, but this is very good. Husband LOVES any type of cabbage.
I was SHOCKED at how good this was. So simple and so spectacular. Never did I think the words “cabbage” and “spectacular” would go together. Great recipe. Thank you!
Delicious! Thank you for the recipe.
Thank you! After looking for a healthy caramelized cabbage recipe, yours was one of the few that fell into that category. (Most had tons of butter or bacon fat.) Looking forward to making it today.
Delicious, I followed directions without alterations
This will definitely be a weekly addition.
And cabbage is good for immunity
Absolutely delicious and a bonus for being super simple.
I’ve had a cabbage sitting in my refrigerator for 3-4 weeks because I couldn’t find any good recipes that feature cabbage as the main ingredient that wasn’t kim chi (my husband can’t eat spicy foods). But then I found this recipe and it was easy and delicious! I thought the fresh thyme really added a wonderful fresh flavor to the dish. Thank you for the recipe!
Hi – thanks for this fantastic recipe, which I made last night. All I could think of after tasting it was, I can’t believe I’ve been cooking cabbage incorrectly for 50 years, yes that long. This was by far the best cabbage our family has eaten! Will definitely be a regular in our home. So quick & easy to prepare too. Thanks again :)
I just tried this recipe for the first time. I also added onions and instead of salt, I used Mrs Dash onion and herb seasoning. I was a little skeptical of adding the Apple cider vinegar, but I have to say, it was delish. Also, I first sautéed the dark green leaves of the cabbage for about 10-12 minutes stirring this a few times, then I added the rest of the cabbage with thinly sliced onions. Will make this again and again. Simply delicious ?
I was given a small head of cabbage but had never cooked cabbage before… I knew Erin’s recipe would not disappoint! This recipe is so easy and makes flavorful cooked cabbage with just a few ingredients. I will definitely make it again!
Why is this soo good! I needed to use a head of cabbage that has been in my fridge too long. It’s actually 10 o’clock in the morning, but I cooked it thinking I would put it in the fridge and eat it later. I had to force myself to stop eating it! I just put much less in the fridge for later.
Thanks for a very tasty and simple side. ?
Absolutely delicious, so tasty, thanks for a great recipe.
We eat sautéed cabbage similar to this recipe all the time but tonight I tried it with the vinegar. I was afraid the kids would freak but they all noticed something slightly different and loved it!! What a nice subtle change!! Thank you!
Thanks for sharing this delicious recipe, Erin! We like apple cider vinegar so I doubled the amount to be able to taste it more. I like that you’ve incorporated some healthy fat (butter and olive oil) also to keep us full longer.
My husband and I LOVED your Sauteed Cabbage! I, like you have stated, felt exactly the same way about cabbage. Not anymore! Thank you so much for sharing this delicious recipe! Stay safe! ?❤️?
Delicious and easy! Have with hambrugers, chicken, everything!
I’ve just made this and you’re absolutely right. The best cabbage ever!! I’ll never have boiled cabbage again!
This recipe is a keeper!!! So Yummy!!!
Looks delicious and LOVE the low carb factor
This was a huge hit. And it was so easy – just delicious. Even the leftovers were good. Thanks Erin!
Delicious! Thank you!
Omg!! Just made this recipe. The vinegar made it taste even more delicious. Thank you for sharing.
Easy, simple, delicious and nutritious!
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.
Surprisingly delish and super easy to make. It’s amazing how that vinegar changes everything!
I am not a great cook but I just read and tried this for the first time. it was easy to prepare and taste great. It gave me a different out look on cabbage.
I love sautéed cabbage! I’ll definitely give this a whirl. Have you ever tried broccoli slaw sautéed in a bit of bacon fat and seasoned with a roasted garlic and red pepper seasoning (Costco) a wee bit of salt and then mix in the bacon bits? My husband and I will eat a two pound bag of slaw if I cook it this way!
Sauteed cabbage is my go-to for a noodle substitution that’s healthy and delicious! Try it with red sauce and meatballs. :-)
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. :)
I’m sorry to hear you had trouble with the recipe, Jane. I know it can be so disappointing to try a new recipe and it does not turn out for you. It has worked well for myself (and others) and I wished it would have been a hit for you too.
So great to hear, Lori! Thank you!
Hi LJ! So glad you enjoyed it! Others have tried dill with great success! Enjoy!
Thanks for trying the recipe, Lyz! You can certainly reduce the amount of salt as needed for your preferences.
It calls for too much salt. I should have put a tsp first. Other than that it would be good.
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!