Recipes > Sautéed Cabbage

Sautéed Cabbage


Sautéed cabbage is an inexpensive, yet delicious, side that goes well with almost any dish.
  • Serves: 4
  • Active Time: 10 mins
  • Total Time: 15 mins
  • Views: 53,695
  • Success Rating: 92% (?)
    0% - I fed it to the dog


Step 1: Sautéing the Cabbage

Sautéing the Cabbage
  • 1/2 cabbage head
  • 3 tbsp butter*
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper


To prepare the cabbage, cut it in half, remove the core and dice.

Next, melt the butter over medium to medium-high heat until it starts to brown. *Note: For plant-based, use either coconut oil or a non-dairy butter, such as Earth Balance.

Add the cabbage to the pan and toss to coat. Sauté the cabbage for approximately 5 minutes or until it is cooked to your liking.

To finish the cabbage, season it with a bit of salt and pepper to taste.

Chef's Notes

The mild flavor of cabbage makes it a great side for many dishes.

When you are buying cabbage, try and buy heads that are compact, heavy for their size and bright in color. Cabbage is a great and inexpensive vegetable that is available all year. It also keeps for quite a while in the refrigerator, which is an added bonus.


  • Javier T
    Javier T
    We often have sauteed cabbage as a side dish, but instead of using butter we use olive oil and a bit of chopped bacon. The bacon gives it a different taste all together. Often we have the cabbage as a side for chicken or meat. If there are leftovers, I sometimes take it as a late night snack. I'm not too crazy about sweet snacks, so I prefer things like this cabbage or a light salad. Regarding the large chunks of cabbage, I like them, but my family often cuts it into smaller, thiner pieces. Not as small as a typical cabbage salad, but not as large as those in this video either.
  • Denise P
    Denise P
    i enjoy cabbage, i add an apple to mine as it is wonderful to me.
  • Brian F
    Brian F
    I served this tonight on top of an orange rosemary berre blanc sauce topped with a nice pan seared Arctic Char which is fast becoming our favorite fish! Very nice!
  • Barry D
    Barry D
    Mt mom, being southern, would first dice 4 or 5 slices of bacon and fry that to a crisp then and cabbage and onions and a ton of black pepper.
  • Martin L
    Martin L
    Barry D's got it going on--right up my alley. Love the onions with the cabbage. Used to use bacon grease, but that is taboo now, so a couple slices of bacon mixed in is great.
  • Colleen S
    Colleen S
    Pshaw, who cares if bacon grease is taboo? I wouldn't use it every day, but why not once in a while?
  • Eileen T
    Eileen T
    What exactly is kosher salt? I only have sea salt (from Costco) at home. Adding 1/2 teaspoon to 1/2 head cabbage turned out to be too salty for my taste. Is it just my own taste? Or do sea salt and kosher salt have different level of saltiness?
  • Dawn T
    Dawn T
    You are in luck Eileen, as there is an entire lesson called "How to Season with Salt", in the cooking school, which goes into plenty of detail about this. Cheers!
  • Kimberley S Rouxbe Staff
    Kimberley S
    You sure can give it a try. Just note that the red cabbage will likely bleed color into the green cabbage. Cheers!
  • Jessica G
    Jessica G
    This has easily become a staple in my house. While I have always been a fan of cabbage, my boyfriend wasn't so sure. After making this very simple dish, he was hooked. The butter and salt really brings out the natural sweetness of the cabbage. I always over complicate things, so THANK YOU for helping me learn the art of simple cooking. This is a winner!
  • Ken R Rouxbe Staff
    Ken R
    Jessica- I'd agree...the simplicity of the dish is what makes it shine. Glad you two liked it. ~Ken
  • Roxana G
    Roxana G
    This turned out so good after so many (other recipe) f-ups, I am almost encouraged. Thank you
  • Djamila B
    Djamila B
    I add dry raisins to my cabbage, It adds a nice sweet dimension to the dish (and a hint of acidity depending on raisins type)

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