Description
Transform humble cabbage into a tender and flavorful dish with garlic and olive oil, perfect for a quick side on busy nights.
Ingredients
Scale
- 1 small head green cabbage (about 2 pounds)
- 1 tablespoon olive oil (use extra virgin for best flavor)
- 1 tablespoon unsalted butter (substitute more olive oil for vegan option)
- 1 cup thinly-sliced onion
- 1 teaspoon minced garlic (about 2 cloves)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 4 lemon wedges for serving
Instructions
- Remove any damaged outer leaves from the cabbage. Cut the cabbage in half through the core, then cut each half into quarters. Cut out the core from each quarter, then slice the cabbage into thin strips about 1/4-inch wide.
- Peel and thinly slice the onion. Mince the garlic cloves. Have all ingredients ready before you begin cooking, as this recipe moves quickly.
- Heat the olive oil and butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until the butter is melted and starts to foam.
- Add the sliced onions to the pan and cook for 3-4 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning. The garlic should be fragrant but not browned.
- Add the sliced cabbage to the pan. The pan might seem very full, but the cabbage will cook down significantly. Toss the cabbage with tongs to coat it with the oil mixture.
- Cook the cabbage, stirring occasionally, for about 8-10 minutes, or until it has softened and begun to caramelize in spots. For more caramelization, resist the urge to stir too frequently.
- Drizzle the apple cider vinegar over the cabbage and stir to combine. The vinegar will help deglaze the pan and add brightness to the dish.
- Season with salt and pepper. Taste and adjust seasonings as needed.
- Transfer to a serving dish and serve hot with lemon wedges on the side for squeezing over the top.
Notes
- If your skillet isn’t large enough, cook the cabbage in batches to avoid steaming instead of sautéing.
- Medium-high heat is ideal for caramelization without burning.
- Allow the cabbage to cook undisturbed for brief periods to develop caramelized edges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: N/A
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 5
- Sodium: 330
- Fat: 7
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10
- Fiber: 4
- Protein: 2
- Cholesterol: N/A