Recipes > Sautéed Cabbage
- Serves: 4
- Active Time: 10 mins
- Total Time: 15 mins
- Views: 55,060
- Success Rating: 92% (?)
Steps
Step 1: Sautéing the Cabbage
- 1/2 cabbage head
- 3 tbsp butter*
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Method
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
- by Dawn Thomas
- •
- October 20, 2006
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.
13 Comments
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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. -
i enjoy cabbage, i add an apple to mine as it is wonderful to me.
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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! -
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. -
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.
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Pshaw, who cares if bacon grease is taboo? I wouldn't use it every day, but why not once in a while?
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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? -
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! -
Rouxbe Staff
You sure can give it a try. Just note that the red cabbage will likely bleed color into the green cabbage. Cheers! -
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! -
Rouxbe Staff
Jessica- I'd agree...the simplicity of the dish is what makes it shine. Glad you two liked it. ~Ken -
This turned out so good after so many (other recipe) f-ups, I am almost encouraged. Thank you -
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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