Sautéed cabbage is an easy, quick, and healthy side dish.
St. Patrick’s Day means cabbage on sale in every grocery store in town. After you make a batch or two of coleslaw you may wonder what the heck to do with the rest of that big head of cabbage.
Luckily, cabbage lasts pretty well in the refrigerator for a week or so. This recipe came about due to half a head of cabbage hanging out in my refrigerator without a plan for its use. I truly hate wasting food so I wanted to come up with another easy side. Much like coleslaw, sauteed cabbage uses minimal ingredients and is quick and easy.
Butter: When you sauté in butter, food tastes good.
Onion: We always have red onions available and they add a nice pop of color. Using yellow or white onions would be perfectly delicious too. I use onions nearly every day, they add so much flavor.
Cabbage: Select a firm head of cabbage that feels heavy for its size.
Salt: Bring out the flavors.
Freshly Ground Black Pepper: Gives the dish a great little spicy kick.
Start by prepping your cabbage. Remove the tough outer leaves. Using a sharp knife, chop the cabbage into small pieces. You will chop the cabbage small much like you would if you were making coleslaw. Chop the onion into similar-sized pieces.
Melt the butter in a large, shallow skillet. I typically use my stainless steel skillet.
- 1 Tbsp butter
- ½ cup onion diced
- ½ small head cabbage finely diced
- ½ tsp seasoned or kosher salt
- freshly ground black pepper to taste
- Melt the butter in a large sauté pan over medium heat. Add onions and sauté for about 5 minutes until starting to soften.
- Add the diced cabbage, salt, and pepper and sauté for about 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Serve immediately.