Sautéed Cabbage Recipe
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.
Servings: 4 servings
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
Storage - Store the leftover cabbage in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing as it will be soggy and watery once defrosted.
Reheating - Reheat the leftovers in the microwave or in a skillet on the stove.
Nutrition
Calories: 118kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 648mg | Potassium: 398mg | Fiber: 6g | Sugar: 8g | Vitamin A: 347IU | Vitamin C: 83mg | Calcium: 94mg | Iron: 1mg