Sautéed Cabbage
Sautéed cabbage is an easy, delicious vegetable side that's healthy and pairs well with many dishes, highlighting the flavor of vinegar.
Equipment
- large saute pan
Ingredients
- 1 small head green cabbage about 2 ½ pounds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 tablespoon apple cider vinegar plus additional to taste
- 1 tablespoon chopped fresh thyme optional
Instructions
- Cut the cabbage in half from its top down through its core. Slice it thinly around the core to create fine ribbons and discard the core.
- Heat a large saute pan over medium-high heat. Add the olive oil and butter. Once melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
- Remove from heat and stir in the apple cider vinegar. Taste and adjust with more salt, pepper, or vinegar as desired. Sprinkle with thyme and serve warm.
Notes
Store Sautéed Cabbage in an airtight container in the refrigerator for up to one week. Reheat gently in microwave and consider adding a splash of vinegar after reheating. Can be frozen in a freezer-safe container, though texture may change slightly upon thawing.
Nutrition
Serving: 1servingCalories: 77kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 2gCholesterol: 5mgPotassium: 264mgFiber: 4gSugar: 5gVitamin A: 262IUVitamin C: 57mgCalcium: 65mgIron: 1mg
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