Best Recipe for Sauteed Cabbage
Sauteed cabbage is a cheap, satisfying side dish that goes with just about any main course. The secret to making it great is a squeeze of fresh lemon juice.
Sauteed Cabbage Recipe
If your family is like mine, and you feel like you cycle through the same three vegetable side dishes (carrots/broccoli/green beans, anyone?), let me sing the praises of this sauteed cabbage recipe.
Available at any store, a head of cabbage is usually cheap as heck compared to most other vegetables. There’s not a lot of waste to it, other than a core and a few outer leaves that you might want to remove if they look sad.
Best of all, it’s super quick to slice up and get cooking in a big skillet. If you have olive oil, butter, and a lemon on hand, you’re well on your way to making a delicious side dish that goes with just about anything.
Why You’ll Love this Sauteed Cabbage
- It uses just a handful of simple ingredients that you probably already have in your kitchen.
- Super versatile – use it as a side dish for just about any entree, or put it on top of a burger!
- Making a half batch is a great way to use up half a head of cabbage after making coleslaw or another recipe.
Best Sauteed Cabbage Ingredients
- green cabbage – the star of the show: just a head of humble, classic green cabbage.
- butter – adds richness and flavor and helps the cabbage cook to a deep golden brown color.
- olive oil – while you can’t beat cabbage sauteed in butter, olive oil adds healthy fat and enhances the flavor as well.
- lemon juice – adds acidity that balances the richness of the butter and oil.
- salt and pepper – enhances the natural flavors of the cabbage.
- chopped parsley – this is optional, only if you want to add a little sprinkle at the end for color.
How to Saute Cabbage
1. CORE. Cut the head of cabbage in half through the stem, and remove and discard the core.
2. SLICE. Thinly slice the cabbage.
3. SAUTE. Heat the butter and oil in a large skillet, then add the cabbage. Cook until the cabbage is very soft and browned, stirring occasionally.
4. SEASON. Stir in the lemon juice, salt and pepper, sprinkle with parsley if you want, and it’s time to serve!
Home Chef Tips for Sauteed Green Cabbage
- For added flavor, feel free to add diced onions to the skillet when sauteeing the cabbage.
- To speed up the cooking process, you can cover the skillet with a lid, which will allow the cabbage to steam and soften more quickly.
What to serve with Cabbage (Sauteed)
This sauteed cabbage recipe pairs well with a variety of main courses, including honey mustard pork chops, air fryer popcorn shrimp, fried fish, and my grilled chicken recipe.
And – hear me out – it’s really good as a burger topping! I like it on both beef burgers and my best turkey burger. It adds a different texture and flavor than you’re used to with burgers, and it’s delicious.
How to store this recipe for Sauteed Cabbage
Leftover sauteed cabbage should be cooled to room temperature, and then stored in an airtight container in the fridge.
How long does sauteed cabbed last?
When stored properly, this best sauteed cabbage recipe can last up to 3 to 4 days in the refrigerator.
Sauteed Green Cabbage FAQs
Depending on the size of your skillet, how much cabbage you have and how it is sliced, and the heat you use, it can take anywhere from 10 to 30 minutes to saute cabbage.
Yes, sauteed cabbage is high in fiber, vitamins, and minerals, making it a healthy addition to any meal.
Yes, it is possible to overcook cabbage, which can result in a mushy, flavorless end result. Be sure to cook the cabbage until it is tender but not totally mushy for best results.
Bitterness in sauteed cabbage can be caused by overcooking or cooking at too high of a temperature. Be sure to cook the cabbage until it is tender but not overcooked, and avoid cooking it at very high heat.
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Best Sauteed Cabbage Recipe
Sauteed cabbage is a cheap, satisfying side dish that goes with just about any main course. The secret to making it great is a squeeze of fresh lemon juice.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 head green cabbage, cored and thinly sliced (about 10 cups sliced)
- Juice of 1/2 lemon (about 2 tablespoons)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Chopped fresh parsley, for garnish (optional)
Instructions
- Heat oil and butter in large skillet over medium heat.
- Add cabbage and cook 20 to 25 minutes or until very soft and lightly browned, stirring occasionally.
- Stir in lemon juice, salt and pepper. Sprinkle with parsley, if desired, and serve immediately.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 185Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 343mgCarbohydrates: 18gFiber: 6gSugar: 9gProtein: 4g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.
