Buttered Sautéed Cabbage with Vinegar
Tender sautéed green cabbage with garlic, brown sugar, and red wine vinegar. Cooked low and slow until soft and caramelized, this simple side dish transforms cabbage into something approachable for skeptics. Butter and oil create deep flavor while vinegar adds brightness.
Ingredients
- 2 tablespoons butter or margarine
- 1 tablespoon canola oil
- 8 cups green cabbage, shredded
- 1 tablespoon brown sugar, packed
- 3 garlic cloves, minced
- 1 tablespoon red wine vinegar
- salt(optional)
- black pepper, freshly ground(optional)
Instructions
- 1
Heat butter and oil in a large skillet over medium heat
- 2
Add shredded cabbage, minced garlic, and brown sugar
- 3
Sauté until cabbage is limp, about 5 minutes
- 4
Reduce heat to medium-low and stir in red wine vinegar
- 5
Cook, stirring very often, for approximately 20 minutes until cabbage reaches desired tenderness
- 6
Taste, season with salt and pepper, and serve
Tips
Extended cooking time mellows cabbage flavor; taste at 20 minutes and continue if you prefer it softer
Stir frequently in final stage to prevent sticking and encourage even browning
Good to Know
Cover and refrigerate up to 4 days; reheat gently in skillet or microwave
Prepare through sautéing step 1 hour ahead; finish cooking just before serving for best texture
Serve warm as a side dish alongside roasted meats, grilled fish, or grain bowls
Common Mistakes
Cook cabbage too quickly on high heat to avoid tough, unevenly cooked pieces
Skip frequent stirring in the final 20 minutes to avoid sticking and scorching