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Sauteed Cabbage
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Sauteed Cabbage Recipe

This sautéed cabbage is a Saint Patrick’s Day staple that’s flavorful enough for year-round rotations. Sautéed in butter and olive oil until tender and caramelized, it’s finished with apple cider vinegar for a bright, tangy kick. The real secret to this dish is the white pepper.
Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 114kcal
Author Rebecca Taig

Ingredients

  • 1 small green cabbage, (about 2 ½ -3 pounds)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon salt, or to taste
  • ½ teaspoon white pepper

Instructions

  • Core and slice cabbage. Using a sharp knife, quarter the cabbage and slice out the tough center core. Lay each quarter flat and thinly slice across into ribbons.
    Cut and core the cabbage
  • Heat the fats. Melt the butter and olive oil in a large skillet over medium-high heat.
    Melt the butter and olive oil in a large skillet.
  • Sauté. Add the cabbage to the pan. Cook for 12–15 minutes, stirring occasionally with a wooden spoon. You’re looking for the cabbage to wilt down and the edges to turn a deep, golden-brown.
    Add the green cabbage to a large skillet and saute.
  • Season. Once tender and caramelized, turn off the heat. Pour in the apple cider vinegar, and use your wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. Sprinkle in the white pepper and salt. Stir for one more minute to allow the flavors to meld, then serve immediately.
    Cabbage sauteed in frying pan.

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 500mg | Potassium: 388mg | Fiber: 6g | Sugar: 7g | Vitamin A: 310IU | Vitamin C: 83mg | Calcium: 93mg | Iron: 1mg