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Simple and quick to make, this sautéed cabbage is a simple and flavorful side dish that’s ready to serve in 15 minutes. Cooked with onion and garlic it’s perfect to serve for St. Patrick’s Day.
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Don’t let your side dishes be an after thought with this delicious sautéed cabbage recipe.
So simple to make, it’s great to serve up with all your favorite mains. Lightly caramelized, the natural flavor of the cabbage really shines through in this dish.
For more recipes to make with cabbage, be sure to check out my cabbage and sausage and beef and cabbage skillet recipes.
Why you will love this recipe!
- Quick and easy: This cabbage side dish comes together in one pan and is made with just a handful of simple ingredients. Ready o serve in 15 minutes, it’s a great last-minute side.
- Make ahead: This is a great option if you are planning on serving up a feast. It can be made days ahead of time and is quickly reheated.
- Healthy: This easy sautéed cabbage recipe is gluten-free, low-carb, vegetarian, and can easily be made vegan.
Ingredients
- Olive oil and butter: For cooking. Butter adds a great flavor and the oil stops it from burning.
- Cabbage: Shredded cabbage is packed with nutrients whilst remaining low in calories. It’s a great source of vitamins C and K and is high in fiber.
- Onion and garlic: To add another layer of flavor.
- Apple cider vinegar: This adds a great tang to the finished dish leaving it bursting with flavor.
- Seasonings: Salt, pepper, and fresh parsley.
How to sauté cabbage
- Heat olive oil and butter in a large saute pan over medium-high heat. Once the butter is melted, add the shredded cabbage, chopped onion, minced garlic, salt, and pepper, and stir. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. You don’t need to stir constantly.
- Remove sauteed cabbage from the heat and stir in the apple cider vinegar. Taste and adjust salt and pepper if necessary. Sprinkle with freshly chopped parsley and serve warm.
Can you make it ahead of time?
This is a great make-ahead dish, and you can make it up to 3 days ahead of time. Once you have made the recipe, let the sautéed cabbage and onions cool to room temperature before transferring to an airtight container and keeping it in the fridge.
To reheat, place the pan-fried cabbage in a saute pan on medium heat and warm through while stirring occasionally.
Can you make this recipe with red cabbage?
I prefer to make this recipe with green cabbage, but red will work equally as well and the two are interchangeable. Green and white cabbages are slightly more peppery in flavor and red cabbages are slightly more earthy.
What do you serve with sautéed cabbage?
This simple sautéed cabbage recipe makes for a great everyday side dish and will work great with most protein mains. I love to serve it with corned beef and pot roast, and it works equally as well with pork chops and baked chicken breasts.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for sautéed cabbage
- Leaving the cabbage undisturbed for a minute or two as you cook it is what will allow it to develop brown caramelized bits and lots of flavor. Be careful not to burn it.
- Make this recipe vegan by using a plant-based butter, or just oil.
- Finely chop your onions so that they mix easily with the cabbage.
- Take care not to over cook the cabbage or it can become very soft and mushy.
More Vegetable Side Dishes
- Roasted Beets and Carrots
- Green Beans and Mushrooms
- Red Cabbage Slaw
- Baked Sweet Potatoes
- Roasted Garlic Cauliflower
Sauteed Cabbage
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Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 medium head shredded cabbage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ Tablespoon apple cider vinegar
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil and butter in a large saute pan over medium-high heat. Once the butter is melted, add the shredded cabbage, chopped onion, minced garlic, salt, and pepper and stir. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. You don’t need to stir constantly.
- Remove from the heat and stir in the apple cider vinegar. Taste and adjust salt and pepper if necessary. Sprinkle with freshly chopped parsley and serve warm.
Video
Notes
- Leaving the cabbage undisturbed for a minute or two as you cook it is what will allow it to develop brown caramelized bits and lots of flavor. Be careful not to burn it.
- Make this recipe vegan by using a plant-based butter, or just oil.
- Finely chop your onions so that they mix easily with the cabbage.
- Take care not to over cook the cabbage or it can become very soft and mushy.
