Sautéed Red Cabbage ~
An easy, colorful, and budget-friendly side dish with crisp red cabbage, pan-fried with simple seasonings.
Serve with Mushroom Lentil Loaf and Whole Grain Mustard Mashed Potatoes for a hearty meal.
Easy Skillet Red Cabbage Recipe
Sautéed red cabbage has a naturally sweet and earthy flavor, with a hint of bitterness that mellows as it cooks. The olive oil brings a rich, smooth texture, while the salt and pepper enhance the cabbage’s natural flavor. The dish has a savory depth with a slight sweetness. I like this simple recipe because it’s a great way to enjoy the rich, earthy flavor of red cabbage with just a handful of ingredients.
Ingredients for Sauteed Red Cabbage
You will need the following:
- 8 cups red cabbage, sliced thin
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt, plus more to taste
- ½ teaspoon ground black pepper, plus more to taste
Ingredient Notes
- Red Cabbage (Purple Cabbage): A medium-sized head of cabbage generally yields about 6-8 cups.
- Olive Oil: Adds richness and helps cook the cabbage evenly.
- Salt and Black Pepper: These simple seasonings bring out the natural sweetness of the cabbage.
The Best Way to Cut Cabbage
- Use a sharp knife to cut the cabbage in half from top to bottom. Next, cut each half into quarters, then remove the tough core from each quarter by slicing it at an angle.
- Slice the cabbage into bite-size pieces. The thinner the slices, the faster the cabbage will cook.
How to Make Sauteed Red Cabbage
STEP ONE: Heat the Pan. Set a large skillet over medium heat. When the pan is hot, add the olive oil.
STEP TWO: Start Cooking. When the oil is hot, add the sliced red cabbage, salt, and pepper. Stir everything together to ensure the cabbage is evenly seasoned and coated with the oil.
STEP THREE: Cook to Desired Softness. The cooking time will depend on how soft you like your cabbage:
- For soft cabbage: Reduce the heat to low and cook for about 50 minutes, stirring occasionally.
- For medium-soft cabbage: Cook for about 20 minutes, stirring occasionally. The cabbage will be tender yet retain a bit more bite.
STEP FOUR: Finish. Once the cabbage is cooked to your liking, adjust the seasoning to taste and serve warm.
Optional Add-ins
- Onions: Thinly sliced yellow onions bring a nice touch of sweetness as they cook down.
- Garlic: 1/2 -1 teaspoon of minced garlic goes a long way in adding aromatic flavor.
- Carrots: Grated or julienned carrots brighten the dish with a bit of natural sweetness.
- Apple Cider Vinegar: A quick splash at the end gives a tangy kick.
- Red Pepper Flakes: Sprinkle in some red pepper flakes for a little heat.
- Balsamic Vinegar: A drizzle of balsamic vinegar adds a touch of richness and enhances the cabbage’s natural sweetness.
FAQ
- Can I use green cabbage instead of red cabbage? Yes. Green cabbage has a milder flavor and softer texture, but it will still work well in this recipe.
- Can I add other vegetables to the sautéed cabbage? Absolutely! Onions, carrots, or bell peppers are all good additions. Just make sure to adjust the cooking time based on the additional veggies’ texture.
- How can I make the cabbage more flavorful? For a more robust flavor, add a splash of apple cider vinegar or balsamic vinegar towards the end of cooking. A dash of garlic powder or some red pepper flakes can also add a little extra kick.
- How long should I cook the cabbage for the best texture? The cooking time depends on how tender you like your cabbage. For a softer texture, cook the cabbage on medium-low heat for about 50 minutes. For a bit more crunch, aim for 20-30 minutes of sautéing.
- What if my cabbage is too bitter? If your cabbage tastes bitter, try adding a pinch of white or brown sugar to balance it out. Cooking it a little longer on low heat can also help mellow the bitterness.
- Can I make this cabbage dish ahead of time? Yes, this sautéed red cabbage can be made ahead of time. Once cooked, it can be refrigerated and reheated for a quick side dish later in the week.
Storage
- To store leftover cabbage, allow it to cool to room temperature then transfer it to an airtight container and store n the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until warmed through.
More Recipes You’ll Love!
- Braised Red Cabbage
- Cabbage and Potatoes
- Stovetop Brussels Sprouts
- Balsamic Green Bean Salad
- Cabbage and Peas
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Sautéed Red Cabbage
Ingredients
- 8 cups red cabbage sliced thin
- 2 tablespoons olive oil
- ¾ teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
Instructions
- Set a large skillet over medium heat. When the pan is hot, add the olive oil.
- When the oil is hot, add the sliced red cabbage, salt, and pepper. Stir everything together to ensure the cabbage is evenly seasoned and coated with the oil.
The cooking time will depend on how soft you like your cabbage:
- For soft cabbage: Reduce the heat to low and cook for about 50 minutes, stirring occasionally.
- For medium-soft cabbage: Cook for about 20 minutes, stirring occasionally. The cabbage will be tender yet retain a bit more bite.
- Once the cabbage is cooked to your liking, adjust the seasoning to taste and ser
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