Description
Sautéed cabbage is an easy, DELICIOUS vegetable side that’s healthy and goes with so many dishes! Vinegar is the secret ingredient to making it taste great.
Ingredients
Scale
- 1 green cabbage head, about 2 and a half pounds in weight
- One tablespoon of olive oil that is extra virgin
- 1 tablespoon of butter that is unsalted
- One and a half tablespoons of kosher salt
- 1/2 teaspoon of black pepper that has been freshly ground
- Three-quarters of a tablespoon of apple cider vinegar, plus extra to taste
- Optional: 1 tablespoon of fresh thyme that has been chopped
Instructions
- The cabbage should be cut in half from the top down through the center of the onion. On your cutting board, place the cut side down, and then slice it as thinly as possible around the core. This will allow you to create ribbons that are of a finer consistency. Throw away the center.
- Put a big saute pan or another pot with a heavy bottom on the stove and heat it over medium-high heat. Mix with some butter and olive oil. Following the melting of the butter, the cabbage, salt, and pepper should be added. Prepare the cabbage by sautéing it for ten to fifteen minutes, tossing it regularly, until it becomes soft and starts to brown. Do not have the impression that you need to stir it all the time. It is possible for cabbage to acquire brown caramelized pieces (also known as flavor) if you leave it undisturbed for a minute or two while you proceed with the preparation process.
- Take the mixture off the heat and add the apple cider vinegar while stirring it. You may taste it and add a little bit more salt and pepper if you want, or you can add a little more vinegar if you want to add extra tastes that are more acidic and snappy. Add some thyme to the dish. Serve when still heated.
Notes
- In order to store sautéed cabbage, put it in a container that is airtight and leave it in the refrigerator for up to a week.
- In order to reheat the sautéed cabbage, place it in a dish that is suitable for the microwave or on a plate, and reheat it gradually until it is warm. An additional pinch of salt and a splash of apple cider vinegar may be added to your leftovers after they have been reheated in order to give them a punch of flavor.
- For freezing, sautéed cabbage must be put in a container that is appropriate for freezing before being frozen. While it is frozen, the texture of the cabbage may undergo some tiny changes; nevertheless, after it is thawed, it will still have a great flavor.
- Prep Time: 5
- Cook Time: 10
Nutrition
- Serving Size: 1
- Calories: 77kcal
- Sugar: 5g
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Protein: 2g
- Cholesterol: 5mg