Description
A quick and flavorful sautéed cabbage recipe that caramelizes tender cabbage with garlic, olive oil, and optional butter and balsamic vinegar for a delicious side dish ready in just 15 minutes.
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. Slice the cabbage thinly into shreds and set aside.
- Sauté the garlic: Heat the olive oil in a large 12 or 13-inch pan with tall sides over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Cook the cabbage: Add the sliced cabbage to the pan. If all the cabbage doesn’t fit, add it in batches, letting it wilt down before adding more. Sauté for 10-15 minutes, allowing the cabbage to caramelize. Stir the cabbage with tongs every 1-2 minutes but avoid constant stirring to encourage browning.
- Add butter and balsamic vinegar: In the last 1-2 minutes of cooking, reduce the heat to medium-low. Stir in the unsalted butter until melted and add balsamic vinegar if using, mixing well to incorporate the flavors.
- Season and serve: Remove the pan from heat and season the sautéed cabbage with sea salt and black pepper to taste. Serve warm as a flavorful side dish.
Notes
- For best caramelization, avoid overcrowding the pan; cook in batches if necessary.
- The butter and balsamic vinegar are optional but add richness and depth of flavor.
- Use a pan with tall sides to prevent cabbage from spilling as it reduces.
- Adjust salt and pepper according to your preference.
- This dish pairs wonderfully with grilled meats or can be served as a vegetarian main side.
