We will be the first to admit, a bowl of sautéed cabbage is not the most beautiful side dish there is, but its flavor makes up for it! This is a quick side dish that goes well with just about any type of meat or fish.
Instead of doing green cabbage on its own, we added in a sliced yellow onion…and we’d highly recommend that you try it too!
- 1 small head green cabbage
- 1 yellow onion
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 tablespoon apple cider vinegar (plus additional to taste)
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. Slice the onion.
Heat a large sauté 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. Sauté 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. Serve warm and enjoy!
Recipe fromWell Plated by Erin