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.
  • 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

Sautéed Cabbage

4.95 from 136 votes
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: 5 mins
Cook: 10 mins
Total: 15 mins

Servings: 6 Servings


  • 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


  • 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.


  • 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. 


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. 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!

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

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

          1. Hi Anna! This swap will change the flavor profile slightly, but I think it will be delicious. I hope you enjoy it!

      1. 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. :)

    2. Ooooooooooooo, I wish I would’ve thought of the bacon fat instead of butter & OO!!! We save all bacon fat, b/c ABSOLUTELY EVERYTHING is better fried/sautéed/roasted in that shimmery yumminess of bacon fat (same with duck/goose fat, but most people would hafta buy it – myself included – but most could/would/do have bacon fat around at some point!!!!)!!!!! Thanks for suggestion!!! ABSOLUTELY, bacon fat switched out for other fats/oil, PLUS cut up bacon, PLUS apples would take this ABSOLUTELY OVER THE TOP!!!!!

  2. 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…

  3. Erin,such a simple but oh so yummy dish! Thanks for reminding me how delicious this overlooked veggie can be! Any tips on how to cut down the accompanying unpleasant aroma? When is your book coming out? Thanks for your creativity.

    1. Hi Lisa! I’m so happy you enjoyed this recipe! For the bad odor, you could try adding a little lemon juice to the pan before you start cooking the cabbage to try and neutralize the smell. Otherwise, you could try opening the window while you cook or some nicely scented candles are always nice! My cookbook comes out next spring! I’ll share an update once I know more!

  4. I loved this.  I thought it would be really strong, but it had a lovely mellow flavor.  My husband even took two helpings.5 stars

    1. 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!

  5. thanks for adding the freezing directions. I want to cook as much from our local farm as possible which closes in October.  this looks delicious.5 stars

  6. 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.5 stars

  7. Love your recipes, very similar to the foods that I cook, also, enjoy your extra tid bits on mixing flavors up!

  8. 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

  9. I made this last night. So easy and tasty. I added cooked lentils to make it a complete meal.  I can’t wait to buy another cabbage!5 stars

  10. This recipe looks amazing, I can’t wait to try it! Call me crazy, but I may sprinkle in some sauerkraut as well. Thanks for sharing!5 stars

  11. I Just made this cabbage and its delicious, simple and healthy. Ive made cabbage in past with the bacon etc not so healthy. thanks 5 stars

  12. We absolutely loved this recipe! We had with a baked potato. This recipe is definitely a keeper. Thank you for sharing.5 stars

  13. Wow! This cabbage dish was wonderful… and the vinegar made it even tastier. My daughter even enjoyed it…and she doesn’t like vegetables.5 stars

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

  15. Wow! I just made this to go with my Corned Beef and is it ever delicious!! I usually don’t like cabbage unless it’s in cole-slaw, but this has changed my opinion. I’ll be making this again!5 stars

  16. 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

    1. I’m so happy to hear that you enjoyed this dish, Bethany! You can certainly adjust the seasoning next time to better suit your family’s tastes.

    2. I was just gonna boil my cabbage & ran across this I added a little bacon I had left over from breakfast oohhhh sooooo gooood. I will eat left overs tomorrow for lunch !! & can hardly wait !! Thank you ?5 stars

  17. Yum! I just made some last week but just a little different. I cooked some bacon first, removed it and continued to cook cabbage with a little onion. I also add a Tbsp or 2 of sugar. I’m going to try ACV next time.?

  18. So, the only fresh green thing at the store last week was a 69 cent head of cabbage. So, how to eat it? This recipe (I used 3 strips of bacon) was SO DELISH! It was my lunch and maybe I’ll get a second meal out of it. I’ll be buying more cabbage.5 stars

  19. I just made this and it is amazing! I sliced up a kielbasa sausage and cooked that with the cabbage and it’s delicious. Next time I’m going to fry bacon and use that grease to cook the cabbage. I can’t wait to eat it again.5 stars

  20. Can i sub white wine vinegar?
    Also I think I’m going to fry up some Turkey sausage links and then cook the cabbage in the fat from the Turkey sausage links but I’ll probly add a little butter as well.

    1. That sounds delicious, Tracey! The vinegar swap will change the flavor profile slightly, but I think it will be tasty. I hope you enjoy it!

  21. I’ve just made this and you’re absolutely right. The best cabbage ever!! I’ll never have boiled cabbage again!5 stars

  22. My husband’s favorite is sautéed cabbage. However, mine is a bit different. I also grate in some carrot, gives good color, some onion. Then instead of adding vinegar, I add “cream”.  Yum

  23. 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! ?❤️?5 stars

  24. Made this tonight. Wasn’t sure when to throw in the apple cider vinegar as I missed that in the recipe directions so I added it after the cabbage started wilting. I also added leftover Easter ham. This was so easy and yummy. My whole family loved it. I’ve had a cabbage on my counter for a month not knowing what to do with it- I got it in a Farmer Box delivered to our house. From here on out, I will purposely buy a cabbage! Thx for sharing the recipe 5 stars

  25. 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.5 stars

  26. This was awesome! We added onion. We don’t discard the cabbage core though. We toss into a slow cooker or Instapot with other veggies. Tastes great! Nobody even notices it’s the core. ??5 stars

  27. 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! 5 stars

  28. Oops, is is bad I ate the whole thing in one sitting? I only used half a head as it’s just me but I still think that was more than one serving!5 stars

  29. 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. ?5 stars

  30. 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! 5 stars

  31. 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 ? 5 stars

  32. 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 :)5 stars

  33. Have not yet cooked the sautéed cabbage but we are salivating and will cook it this evening. We have fallen in love with the incredible sounding other recipes you mention and can hardly wait to try them all. So happy you have a newsletter which I have just signed up for.  We so much want to be part of your lifestyle. Thank you so much.

  34. Add sausage green onion and egg to this. Put a little Teriyaki sauce on it. You have an egg roll in a bowl

  35. 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!5 stars

  36. Hello! Thank you for this recipe. I want to try making it tomorrow. However, I don’t have apple cider vinegar. Do you think I could use regular vinegar instead?

    1. Hi Diana! I’ve only tested this recipe with apple cider vinegar, but other readers have reported success with white wine vinegar and balsamic vinegar. If you decide to experiment, I’d love to hear how it goes!

  37. Had half a head of cabbage to use up and found this recipe—it’s delish! I’m not even a huge cabbage fan but this was fantastic and easy to boot! Thanks!5 stars

  38. I didn’t use Thyme as I was Thymed out from last nights dinner.  I did throw in some caraway seeds.  Delicious and easy!  So much healthier than making coleslaw every time I have leftover cabbage.  I love vegetables and had this for breakfast as I cooked it at 5AM.  Thank you for a tasty recipe!5 stars

  39. You know what takes this recipe to the next level? Adding in crumbled bacon and Boursin cheese at the end!5 stars

  40. Delicious,  I followed directions without alterations 
    This will definitely be a weekly addition.
    And cabbage is good for immunity 5 stars

  41. 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.5 stars

  42. 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!5 stars

  43. 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.5 stars

  44. Do you have another way to follow you? I’m not on Instagram, but your recipes sound deldelicious and I’d like to have notifications whenever you publish one.

    1. Thanks so much for your interest, Susan! You can sign up to receive emails whenever I post a new recipe here: https://www.wellplated.com/instant-updates/.

  45. 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!5 stars

  46. This was absolutely delicious! Thank you! I made the recipe exactly as is, and I would not change a thing. 
    I’ve used the sautéed cabbage to add to stovetop beans & rice, in addition to chicken and roasted veggies, and even with some fried eggs, toast, and sausage! It’s a great, healthy addition to any meal – breakfast through dinner! 5 stars

  47. I have sauteed cabbage like this for years, although I generally use bacon drippings and add lots of onions and some garlic too. Very thinly sliced colorful sweet peppers are a great addition to cabbage and onions. For a sweet change of pace, add some apples and you will be happy you did!

  48. 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

  49. 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?

    1. Hi Becky, I’m sorry to hear that you had trouble with this recipe. Did you wash your cabbage just before starting the recipe by chance? I (and many other readers) have truly enjoyed the recipe, so I wish it would’ve been a hit for you too!

    2. I don’t know if you covered your pan, but do not… if covered, you will most certainly get a lot of cabbage juice and probably no carmelization… I made this mistake the first time I tried making french onion soup and wondered by I had been cooking the onions for about 2 hours and they were still not carmelized. If you have a high sided pan, it might take longer for things to carmelize because of the steam, but they should eventually.

  50. I was so tired of my roasted cabbage that I stopped buying it. Saw this recipe and decided to try it. It is delicious. Thank you. Also tried it with purple cabbage took a little longer to cook and I did add a little homemade bone broth to it Fantastic.5 stars

  51. This blog post is true to its words! I received a CSA box with a head of cabbage and didn’t have any ideas how to incorporate it into our meals. I made half the recipe as a lunchtime experiment and it was so delicious and simple and easy. It was great as the recipe directs.

    I think another option I will try in the future is to swap either the butter or olive oil for sesame oil, then add some green onions and sesame seeds as garnish. And if I have a red or orange pepper, I’ll throw that in as well. Lots of ideas are coming up now. Thanks for a great lunch (I ate half a head of cabbage by myself)!5 stars

  52. I made this tonight for my family and we really enjoyed it.
    I added some onions, red and green peppers. I also added a little Apple cider from the orchard. Yum! While I added some extra ingredients, this was a great base to start with! Thanks!5 stars

  53. Game changer! Thanks so much for sharing this method of preparing cabbage to accompany your corned beef! YUM!!!!5 stars

  54. I made mine with a twist. Cabbage and onions are SO good together, alas I didn’t have fresh onions… but… Dehydrated onion work GREAT! Rehydrated about 1.5 Tbsp onion with equal part water in microwave for 30 seconds and added to the cabbage. Let’s just say I had several noses poking around the kitchen corner to see/smell what was cooking. Lol. We loved it! The apple cider vinegar really DOES do the trick too! Thanks for the recipe!5 stars

  55. My family loves it. I sautéed onions, green pepper, and fresh minced garlic in the olive oil/butter before adding the cabbage. It was delicious.5 stars

  56. This was delish! I started by cooking up chopped bacon, removing when done, then added sliced onion and the cabbage. So good! Thank you!5 stars

  57. Delicious! My husband and I loved this dish, even my two year old daughter ate some! I added cooked chicken at the end. Yummy!5 stars

    1. Hi Kathy! You can find all the ingredient amounts in the recipe card at the bottom of this post. If you click the “Jump To Recipe” button at the top of the page, it will take you directly there. I hope this helps!

  58. Wow! I made corned beef last night and wanted to try to find a better way to make cabbage. I can’t believe how tasty this was! Who knew I could be such a fan of CABBAGE!!! Thanks for the recipe. I now have a reason to eat cabbage even when I’m not eating corned beef!5 stars

  59. I love this recipe, I have made it twice now.. I
    am having a bowlful for lunch today.. So simple and so delicious thank you!!!5 stars

  60. Great recipe. I just made it and it was a hit. I cleaned the pan out myself and could have just kept eating if there was more. Thank you. Just how cabbage should be in my opinion. Simple, delicious.5 stars

  61. This recipe was everything it was promised to be !!! Unbelievable in its simplicity and its taste! I was looking for a different way to cook cabbage and THIS IS IT! I used the small cabbage we had and my wife and I devoured the whole dish in one sitting. I normally don’t review recipes however this one gets 5 stars from us. It goes in our permanent recipe file!5 stars

  62. Absolutely delicious! SO easy and the splash of vinegar elevated my cabbage to a whole new level. Thanks for sharing!5 stars

  63. I was shocked at how good cabbage could taste and this is so easy! Thank you – this will be making the rounds!5 stars

  64. I made this today followed the exact recipe,it was delicious,served it with leftover meatloaf and perogies. Thank you for posting a simple easy cabbage recipe. :)5 stars

  65. I love this recipe SO much – thank you! I make this now at least once a week. I eat it with stovetop beans and rice for dinner, under fried eggs with some wholegrain toast for breakfast, and just alone as a side dish. It’s a perfect accompaniment to so many dishes. And so cheap! And quick!
    I live by myself, so I make a big batch and then stick the rest in a large mason jar, and eat if for several days. Delicious!5 stars

    1. Hi Shawna
      Does its taste change over time?
      I made a similar red cabbage recipe and it tasted best on day 3 = It was okay on the day I made it but delicious after that. Anything similar happening here?
      (I made this recipe today but I was hungry and accidentally ate it all)

  66. I had half a head of cabbage [2 cups] to use, I started making this only to realize I apparently had ran out of apple cider vinegar! Anyway, I halved the recipe and also added half of a walla walla sweet. In place of the ACV I added about a quarter teaspoon of white vinegar/lemon juice combination. It was delish! My 3 & 4 year olds tore it up. Thank you!5 stars

  67. I made exactly to the recipe. I would have removed it before it got so brown, but it was perfect. Served it with leftover turkey, a baked sweet potato and cranberry salad. YUMMY5 stars

  68. I love this. It reminds me of a dish my mom made. Great choice for New Years Day! Thank you for the memories.5 stars

  69. Made this last night and it was a big hit. Only change I made was adding 1 thinly sliced leek. Definitely will make again.5 stars

  70. Amazing! The best and easiest cabbage recipe ever. So moist & full of flavor. I also add some crushed garlic to the oil & butter.5 stars

  71. I made this. My whole family really liked it. The suggestion was to maybe add some bacon next time. Will make again for sure.5 stars

  72. I just found this today… had it on the side with sticky pork ribs OMG! The vinegar just lifts this so well, a firm fave from now on. I might try it with some bacon bits next… Thank you :-)5 stars

  73. Really delicious! Thank you. Super easy and quick for days you need a short turnaround. I used all olive oil — no butter — and still loved the flavor with salt, pepper, and garlic powder.5 stars

  74. Hi Erin! Thanks for posting a cabbage recipe without bacon! I’ve made this several times with the addition of different items from my fridge and it always turns out well.5 stars

  75. I never throw away the stalk (cole) it is delicious eaten raw after cutting it down to jus the cole. I love cooked cabbage. will try this out tomorrow

  76. When I tried it I was sceptical it is so delicious I served it with pork chops and pap humm tummy ??5 stars

  77. Thank you for sharing this easy and most delicious recipe! I agree, I was laughing reading your story because I felt the same about cabbage and now after making this, I too will never overlook cabbage again. So yummy!5 stars

  78. Made it last night with a pork tenderloin and it was really good and so easy which is right up my alley.5 stars

    1. Hi Jess! Other readers have used balsamic vinegar with success. A vinegar swap will change the flavor profile slightly, but I think red wine vinegar would still be tasty. I hope you enjoy it!

  79. I hate cabbage, never been a fan. But today I made this recipe with corned beef for my Irish boyfriend and we both loved it!! My only complaint was that I should have made more. I was so skeptical about apple cider vinegar, but I think that’s what made it so good!5 stars

  80. My husband who is old enough to behave better than a finicky toddler about vegetables….well….. he liked the cabbage! I would say “Hey!Mikey liked it”!
    I fried a chopped onion first, tossed in the cabbage and a few chopped celery greens.
    Salt, Pepper, and Viola. He liked the splash of A.C. Vinegar also. Quick, very easy and a
    nice change. Thanks.5 stars

  81. This recipe was easy and did not take a lot of time to cook. I never used the ingredients that were suggested before. It taste good with flavor. I added a little chicken broth!5 stars

  82. Yes, I made this with cabbage and onions. And added the apple cider vinegar. It was excellent. We enjoyed.5 stars

  83. I was surprised at how yummy this was. Had almost a sweet flavor. Don’t skip the vinegar at the end. I have thyme in my garden and that definitely was a great addition as well. Will make again5 stars

  84. Hi Erin,
    I made this tonight! I love cabbage, but I cannot eat it raw- it hates me. So, I used a bagged salad kit that I had in the refrigerator (I saved the packet of dressing and toppings for a lettuce salad). It was mostly cabbage, but it also had some shredded carrots and kale. I added some small-diced zucchini, followed your instructions to the letter, and it was scrumptious!5 stars

  85. So only 4 ingredients but 5 ate given. One being the secret ingredient which seems pretty omportant but no instructions. Please explain

    1. Hi Denise! Did you refer to the recipe card at the bottom of this post? It has a detailed ingredient list and recipe instructions. If you click the “Jump to Recipe” button at the top of the page, it will take you directly there. I hope this helps!

  86. Made this recipe and it is delicious. So easy and healthy. Is now one of our favorite dishes.5 stars

  87. I’ve always made coleslaw with cabbage. This recipe is magnificent! I also added edamame, French green beans and water chestnuts. Lovely textures and flavors. I have a whole new relationship with cabbage now. Thank you Erin!5 stars

  88. The apple cider vinegar was emphasized in the writer’s notes, but not mentioned in any of the cooking steps.

    1. Hi Dawn! Did you refer to the recipe card at the bottom of this post? It has a detailed ingredient list and recipe instructions. If you click the “Jump to Recipe” button at the top of the page, it will take you directly there. I hope this helps!

  89. Hi Erin. I’d like to make this recipe tonight but I don’t have apple cider vinegar? Will another vinegar work?

  90. I ended up adding come carrots and bell peppers for more flavor but even without them it was so tasty! Even my picky little brother said he liked it!5 stars

  91. Definitely tasty as is. I also made my own spin on it by putting soy sauce, fresh garlic, a few jalapeños and toasted almond oil and it was elevated nicely!4 stars

  92. I skipped the butter because I’m vegan, didn’t really measure anything and added hot pepper flakes but it came out great. This dish paired exceptionally well with Moroccan couscous (added salt, pepper and red pepper flakes).5 stars

    1. Hi Kelsey, I do not have this measured out in those measurements due to every head of cabbage being a different size. I would suggest when you cook it, to divide it evenly into 6 portions so you can weigh it or measure it to get an accurate measurement. Hope this helps!

      1. Hi Erin. I just eyeballed the amount of cabbage and fold the recipe from there on. Thank you so much for such a simple and delicious recipe. My wife loved it.

  93. I love having a new easy, veggie side–and delicious too! I love spices so I added a chicken seasoning, garlic powder, and some chili flakes. A savory, tasty treat.5 stars

    1. I’m a fairly new cook, and was a bit skeptical about the apple cider vinegar – however, I had some on hand from a beauty treatment and decided to go for it. It was delicious!! The dish was so flavorful, and the butter and pepper were such simple, lovely flavors with the sweet cabbage. Thank you!5 stars

  94. This recipe has way too much salt. Rather than throw it out I am mixing the cabbage with brown rice. Very disappointed. I would suggest 1/2 teaspoon of salt and then add to taste.3 stars

    1. Hi Laura, this is the first I’ve heard that the cabbage was too salty. Did you happen to use kosher salt as the stated in the recipe? We all have different taste, so you should definitely adjust to your liking.

  95. I’ve been looking for a simple recipe for fried cabbage for years. This is it. Taste is outstanding5 stars

        1. Hi Aditi! Other readers have used balsamic vinegar with success. A vinegar swap will change the flavor profile slightly, but I think white wine vinegar would still be tasty. I hope you enjoy it!

  96. I have been sautéing cabbage for years. I use vinegar, but often I use a splash of soy sauce instead. Yummy.

  97. AMAZING way to salvage an accidental cabbage purchase! I didn’t have the apple cider vinegar but a little lemon and a raspberry vinaigrette salad dressing did the trick. Thanks!5 stars

  98. I’m not a huge cabbage fan but this simple cooking method is a game changer! The zing of the apple cider vinegar is perfect. The caramelisation tasted as good as it looks.5 stars

  99. This is a great easy recipe that is full of flavor!! I made it today for the first time. The next time I’ll serve it with a mustard crusted pork roast. Oh yum. Thank you!5 stars

  100. Hi Erin, your recipe saved the day! I had a newspaper clipping of a Polish cabbage recipe but it involved baking cabbage, onions, olive oil and black pepper in the oven for 3.5 hours. Every similar recipe I saw also had bacon or sausage, water, carrots, etc. I had already chopped up my cabbage and was going to make cole slaw, but then I found your recipe It was so easy and so delicious! Thank you!5 stars

    1. Hi Jacque, I don’t understand your first question, but for ghee you can find it at your local grocery store or online. Hope you enjoy it!

  101. Made the recipe as stated and it was so delicious! I served it with kelbasi. Definitely a keeper! Thank you for this easy recipe.5 stars