- 1 small head green cabbage — about 2 1/2 pounds
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- ½ tablespoon apple cider vinegar — plus additional to taste
- 1 tablespoon chopped fresh thyme — optional
Prep time – 5 minutes
Cook time – 10 minutes
Ready in 15 minutes
Yield 6 servings
2. Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don’t feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).
3. Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you’d like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.
Amount per serving (1 Serving) — Calories: 77, Fat: 4g, Saturated Fat: 2g, Cholesterol: 5mg, Potassium: 264mg, Carbohydrates: 9g, Fiber: 4g, Sugar: 5g, Protein: 2g, Vitamin A: 262%, Vitamin C: 57%, Calcium: 65%, Iron: 1%