A simple recipe for how to make sautéed cabbage in a skillet with butter and seasonings. A great side dish and easy for a week night meal!
Sometimes simple is best and this skillet of sautéed cabbage proves this statement to be true. With just a handful of ingredients, this recipe is simple to make and a great side dish.
Sautéing does a great job to bring out the sweet flavour of the cabbage. I also love adding plenty of butter to give this side dish a nice rich buttery flavour.
This side dish is ideal to go alongside pork chops, chicken, sausages, steak and so much more.
Some Other Great Cabbage Recipes!
How much Cabbage is Needed?
I use around 6-8 cups of sliced cabbage. Depending on the size of your skillet, you may need to reduce the amount, or you might be able to add a little extra. A head of green cabbage can really vary in size, but I find that half of a medium size cabbage results in 6-8 cups sliced.
Use a large chef’s knife to cut the cabbage in half. Lay one half cut side down, and slice long thin strips of the cabbage.
How to Sauté Cabbage in a Skillet?
- Add the cabbage and water to the skillet and heat over medium high heat. In not too long the cabbage should start to soften and wilt. Add the butter and let it melt. Stir until the cabbage is nicely coated in the butter.
- Continue to saute, letting the cabbage brown around the edges. Make sure to stir regularly, so that the cabbage does not burn or scorch on the bottom of the skillet.
- Once the cabbage is cooked and tender, season with salt and pepper.
Main Dishes that go with Sautéed Cabbage
- 8 cups sliced cabbage , about 1/2 of a medium cabbage
- 1/2 cup water
- 1/3 cup butter
- 1 tsp salt
- 1/2 tsp pepper
- Heat the sliced cabbage and water in a skillet over medium heat.
- Once the cabbage is just starting to wilt, add in the butter. Let the butter melt, and stir to mix in with the cabbage.
- Continue to cook the cabbage in the skillet, stirring often so that it does not burn on the bottom of the frying pan.
- Once the cabbage is tender and starting to brown around the edges, remove from the heat and season with salt and pepper.