Description
This sautéed cabbage recipe is a quick, savory side dish. Learn my simple way to transform humble cabbage into a tender, flavorful delight.
Ingredients
Scale
- Fresh Produce:
- 1 medium head green cabbage (about 2 lbs), cored and sliced into 1/2-inch ribbons
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- Flavor Foundation:
- 2 tablespoons unsalted butter
- 1 tablespoon apple cider vinegar
- Seasonings & Finishers:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- Prep Your Veggies:: First things first, get that cabbage ready. I usually quarter it, remove the tough core (don’t skip this, it’s not fun to chew!), and then slice it into about half-inch ribbons. Don’t worry if it’s not perfectly even; a little rustic charm is what we’re after. Chop your onion and mince that garlic too. This is where I always get my mise en place sorted, because nobody wants to scramble mid-sauté, am I right?
- Melt the Butter & Sauté Onion:: Grab a large skillet or a Dutch oven – you want something with plenty of surface area. I put it over medium heat and melt a generous knob of butter. Once it’s shimmering, toss in your chopped onion. Let it cook until it softens and turns translucent, about 5-7 minutes. Don’t rush this part like I did once, thinking it didn’t matter. The sweetness of properly cooked onion sets the stage for everything else!
- Add the Cabbage & Garlic:: Now for the main event! Pile in all that sliced cabbage. It’ll look like a mountain, but honestly, it cooks down quite a bit. Add your minced garlic on top. Stir it all together, making sure the cabbage gets coated in that lovely buttery goodness. This is where the kitchen starts smelling absolutely divine, a mix of earthy cabbage and pungent garlic – it’s a smell that just screams comfort to me!
- Cook Until Tender:: Keep stirring occasionally. I usually cover the pan for about 5-7 minutes to help it steam and soften, then uncover it to let some of the moisture evaporate. You’re looking for tender-crisp, not mushy! This is where I sometimes get distracted and overcook it a smidge, but even then, it’s still tasty. Just keep an eye on it, stirring every few minutes, until it reaches your preferred tenderness.
- Season & Finish:: Once the cabbage is cooked to your liking, it’s time to season. Sprinkle in your salt and black pepper. Give it a good stir. Then, here’s the magic trick: a splash of apple cider vinegar. This brightens the whole dish up and adds a little zing. I didn’t expect it to be so impactful, but it really is! Taste and adjust; maybe a little more salt, maybe another dash of vinegar.
- Serve Warm with Parsley:: Transfer your beautifully sautéed cabbage to a serving dish. If you’re feeling fancy, or just want a burst of fresh green, sprinkle with some chopped fresh parsley. It makes it look extra inviting! The final result should be tender, slightly sweet, with that lovely garlicky tang. It’s truly a humble dish, but one that always brings a smile to my face.