Description
This quick and easy sautéed cabbage recipe delivers tender, caramelized cabbage with a flavorful touch of garlic, olive oil, and optional butter and balsamic vinegar. Ready in just 15 minutes, it’s a perfect side dish to complement any meal and serves 6 people.
Ingredients
Main Ingredients
- 1 head Green cabbage (~3 lb)
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1 tbsp Unsalted butter (optional, but recommended)
- 1 tbsp Balsamic vinegar (optional)
- 2 tsp Sea salt (to taste)
- 1/2 tsp Black pepper (to taste)
Instructions
- Prepare the cabbage: Cut the cabbage into quarters and remove the core from each quarter. Thinly slice the cabbage and separate the slices into shreds to ensure even cooking.
- Heat the oil and garlic: Warm 2 tablespoons of olive oil in a 12 or 13-inch pan with tall sides over medium-high heat. Add the minced garlic and sauté for about one minute until fragrant, being careful not to burn it.
- Sauté the cabbage: Add the sliced cabbage to the pan. If the pan is not large enough to hold all cabbage at once, add it in batches, allowing it to wilt slightly before adding more. Continue sautéing for 10-15 minutes, allowing the cabbage to caramelize. Stir with tongs every 1-2 minutes but avoid constant stirring to enable browning.
- Add butter and balsamic vinegar (optional): During the last 1-2 minutes of cooking, reduce heat to medium-low. Stir in 1 tablespoon of unsalted butter until melted and mix in 1 tablespoon of balsamic vinegar for added flavor, if using.
- Season and serve: Remove the pan from heat, season the sautéed cabbage with 2 teaspoons sea salt and ½ teaspoon black pepper or to taste. Serve immediately as a delicious side dish.
Notes
- You can adjust the salt and pepper quantities according to your taste preferences.
- Adding butter and balsamic vinegar is optional but highly recommended for enhanced flavor and richness.
- Use a wide pan with tall sides to prevent overcrowding and ensure even caramelization of the cabbage.
- This dish pairs well with roasted meats, grilled vegetables, or as a topping for bowls and sandwiches.
- To make it vegan, omit the butter or substitute with a plant-based alternative.
