Simple Sautéed Cabbage

Don’t relegate your cabbage to salads and slaws! It’s a perfect weeknight hero—quick, cozy, and surprisingly flavorful.

Ingredients

• 1 small head green cabbage (about 2½ lbs), thinly sliced
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1½ tsp kosher salt
• ½ tsp black pepper
• ½ tbsp apple cider vinegar (optional, but magical)
• Optional: 1 tbsp chopped fresh thyme

Instructions

1. Prep the cabbage: Cut in half, remove core, and slice into thin ribbons.
2. Heat pan: In a large sauté pan over medium-high heat, melt butter with olive oil.
3. Cook: Add cabbage, salt, and pepper. Sauté for 10–15 minutes, stirring occasionally, until tender and browned in spots.
4. Finish: Stir in vinegar and thyme. Taste and adjust seasoning.

Tips

• Let the cabbage sit undisturbed for a minute or two while cooking—this helps it caramelize.
• Want to bulk it up? Add sliced onions or garlic at the start.
• For a richer version, toss in crumbled bacon or a splash of white wine.
• Use this dish as a replacement for pasta!