Ingredients
- 1 small head green cabbage (about 2 ½ pounds)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ tablespoon apple cider vinegar (plus additional to taste)
- 1 tablespoon chopped fresh thyme (optional)
Instructions
- Cut the cabbage in half from top to bottom through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core, creating fine ribbons of cabbage. Discard the core.
- Heat a large sauté pan or similar heavy-bottomed pot over medium-high heat. Add the olive oil and butter. Once the butter is melted, add the sliced cabbage, salt, and pepper.
- Sauté the cabbage for 10-15 minutes, stirring occasionally, until it is tender and begins to brown. Don’t worry about stirring constantly—letting the cabbage sit undisturbed for a minute or two helps it develop brown caramelized bits that add flavor.
- Remove from heat and stir in the apple cider vinegar. Taste and adjust with additional salt, pepper, or more vinegar if desired for extra flavor.
- Sprinkle with fresh thyme (optional) and serve warm.
Notes
- For added depth of flavor, you can try using red cabbage instead of green for a slightly sweeter and more colorful dish.
- If you prefer a bit of sweetness, a drizzle of honey or a sprinkle of sugar before cooking the cabbage can balance out the tartness of the vinegar.
- This dish can be made ahead of time and stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 10mg
