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Sautéed cabbage is a simple side dish made with 5 ingredients that comes together in 15 minutes! It’s savory with a hint of sweetness and pairs perfectly with chicken, beef, pork, or fish. Naturally low in calories and a good source of vitamin K and vitamin C, this healthy cabbage side dish is an easy way to add more vegetables to any meal.
Sautéed cabbage might not look impressive, but what it lacks in presentation it makes up for in flavor. I prefer cooked cabbage over raw cabbage. Cooking cabbage, whether sautéing or roasting it in the oven, brings out it’s natural sweetness and cuts out any of the bitter flavor. It’s also a lot easier for your body to digest.
This easy sautéed cabbage recipe uses just 5 simple ingredients, most of which are pantry staples that you likely already have on hand. I like to cook the cabbage in a combination of olive oil for high-heat cooking and butter for flavor, but you can use one or the other.
The secret ingredient that makes this recipe truly special is balsamic vinegar. Cabbage loves acid, and a splash of vinegar brightens all the flavors and brings the dish to life. You’ll be amazed at what a difference it makes!
Ingredient Notes
Cabbage – Pick out a small cabbage, approximately 2 – 2.5 pounds. This is the perfect size for 4-6 people. Green cabbage is what I used for this recipe. It has a mild flavor and soft texture. You can use red cabbage using the same ingredients, just be aware that the flavor is more robust and the texture is firmer.
Butter and Olive oil – Olive oil can withstand higher cooking temperatures, but butter adds wonderful flavor to the cabbage. That’s why I use both! However, you can use one or the other. To make the recipe dairy-free and vegan replace the tablespoon of butter with additional olive oil.
Garlic powder, red pepper flakes – An easy way to add savory flavor and a hint of spicy heat to the cabbage. The red pepper flakes are optional, but if you love a kick of heat, I definitely recommend adding them in. You can also use fresh garlic if you prefer, but be careful not to burn it or it will give the cabbage a bitter flavor.
Salt and pepper – Cabbage needs salt. Kosher salt is best because it has a more pleasant flavor than table salt. Season and taste as you cook and add additional salt and pepper as needed.
Balsamic vinegar – The secret ingredient! The acid in the vinegar gives the sautéed cabbage a pop of flavor that you don’t get without it. Balsamic vinegar specifically also adds a hint of sweetness. You can substitute with apple cider vinegar.
Tips for Making Sautéed Cabbage
- Cut the head of cabbage in half and then cut out the tough core. Cut the halves again so that you have 4 chunks. This makes it easier for slicing. Slice the cabbage into thin strips so it cooks quickly.
- Use a large deep skillet. It’s going to look very full when you first add in the cabbage, but it will shrink down quickly.
- Let the cabbage cook untouched for a couple minutes. This will allow some browning and caramelization to happen, which is free flavor.
- Once the cabbage is golden brown and soft turn off the heat and stir in the balsamic vinegar. Stirring the vinegar in off the heat is important so that it retains its bright, zippy, acidic flavor.
Substitutions and Variations
- Sautéed cabbage and onion – Add 1 small thinly sliced onion in with the cabbage. It adds an extra layer of savory flavor.
- Sautéed cabbage and bacon – Chop the bacon into small pieces and cook it in the skillet. Remove the bacon onto a plate lined with paper towels and drain the grease leaving 2 tablespoons to cook the cabbage in. Follow the recipe as instructed and stir the bacon back in at the end. If you like this variation, you’ll love my balsamic maple roasted brussels sprouts with bacon.
- Add veggies – Try adding zucchini, red bell pepper, or corn in for an extra serving of veggies and pop of color.
- Swap vinegars – If you don’t have balsamic vinegar apple cider vinegar is a good alternative. Both vinegars have a hint of sweetness. Red wine vinegar will also work, but it will have a slightly more acidic, tart flavor.
What to Serve with Sautéed Cabbage
Sautéed cabbage pairs well with just about any protein. I especially love serving it with grilled balsamic chicken, garlic parmesan chicken bites, baked lemon pepper chicken, and garlic butter steak bites.
Other side dishes that pair well with sautéed cabbage are lemon dill rice, creamy mashed potatoes, whole wheat dinner rolls, and orzo with spinach and roasted red peppers.
Storage and Reheating
Storage – Leftover sautéed cabbage will keep for up to 4 days in an airtight container in the fridge. I don’t recommend freezing cooked cabbage. It will be soggy and watery once defrosted.
Reheating – Reheat the cabbage in a skillet on the stove over medium heat until warm or in the microwave.
Frequently Asked Questions
Should cabbage be washed before cooking?
Yes. Remove any wilted or damaged outer leaves, then rinse the cabbage under cold water. Pat it dry before slicing.
Can I use red cabbage instead of green?
Yes. Red cabbage will have a more robust and earthy flavor, but can be sautéed the same way as green cabbage.
More Recipes Using Cabbage
- Ground Beef and Cabbage
- Cabbage and Sausage Skillet
- Unstuffed Cabbage Rolls Skillet
- Citrus Cabbage Salad
- Thai Chicken Salad
Sautéed Cabbage Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small green cabbage (about 6-7 cups) cored and sliced into thin strips
- 1 teaspoon kosher salt or to taste
- Freshly ground black pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, but recommended)
- 1 tablespoon balsamic vinegar
Instructions
- Prep the cabbage. Remove the core, quarter it, and cut it into thin slices.
- Melt the butter and heat the olive oil in a large skillet over medium-high heat. Add in the cabbage and season it with salt, pepper, garlic powder, and red pepper flakes.
- Let the cabbage cook for a couple minutes untouched so it gets caramelized and lightly browned. Continue to saute for another 8-12 minutes depending on how tender you want it to be.
- Turn off the heat and stir in the balsamic vinegar. Taste for seasoning and add additional salt and pepper or an extra splash of vinegar if needed. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
