vegetables
Sautéed Cabbage
This quick and flavorful sautéed cabbage is cooked hot and fast in a wok, producing tender ribbons of cabbage with delicious caramelized edges. A simple blend of olive oil, butter, salt, pepper, and a splash of apple cider vinegar transforms humble cabbage into an aromatic, savory side dish. The secret ingredient — vinegar — brightens the flavor and balances the natural sweetness of the cabbage. It’s an easy, rustic farm-style recipe that pairs beautifully with roasted meats, grilled dishes, or weeknight meals.
Ingredients
Sautéed Cabbage
- 1 small head green cabbage
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon apple cider vinegar, plus more to taste
Instructions
- Prepare the cabbage Cut 1 small head of cabbage in half from top through the core. Place each half cut-side down and slice into very thin ribbons, discarding the core.
- Heat the wok Heat a large wok over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Allow the butter to melt completely.
- Sauté the cabbage Add the sliced cabbage along with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Sauté for 10–15 minutes, stirring occasionally. Allow the cabbage to sit undisturbed at intervals so brown, caramelized bits can form.
- Finish with vinegar Remove from heat and stir in 1/2 tablespoon apple cider vinegar. Add additional vinegar, salt, or pepper to taste before serving.
Notes
- Leaving the cabbage untouched for short intervals helps it brown and develop flavor.
- Add chili flakes or garlic for a spicier version.
- This dish reheats well and makes a great meal prep side.