Sauteed red cabbage is a fantastic side dish. Traditionally served with roast beef, pork or chicken, it's flavorful and really easy to make.
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Sauteed, or braised red cabbage, is a traditional side dish typically enjoyed with a full roast dinner, and often when it's in season throughout the fall.
I always like to try to eat the rainbow, and red cabbage must be one of my favorite purple foods. I love it sauteed with some simple seasoning, and this could be one of my favorite red cabbage recipes ever.
This dish comes together in a matter of minutes, especially if you slice the cabbage and prepare the ingredients in advance.
Love cabbage? Try my ground beef and cabbage skillet or chicken and cabbage stir fry.
Ingredients
The main ingredient in this recipe is naturally red cabbage. Additionally, you will need red or white wine vinegar, olive oil, honey, salt and ground black pepper.
You will also need a skillet, wok or frying pan to cook the dish in.
Instructions
Prepare the cabbage by slicing it very thinly. You can do this using a knife or a mandoline. Try to keep the slices in similar thickness
Heat up the olive oil in a skillet on medium to high heat, and add the cabbage, vinegar, salt and pepper. Sauté for 5-10 minutes, or until the cabbage has softened. Then, add the honey and stir to coat evenly.
Sauté for another minute. Taste the cabbage to check that it has cooked to your preferred consistency. I like mine softened with a slight crunch to it.
Remove the cabbage from the skillet and serve it immediately while it's still warm.
Top tips
- Try to slice the cabbage into thin, similar sized slices to achieve the best results. This is super easy using a mandoline.
- Sauté the cabbage until it's soft but not mushy. The exact cooking time can vary based on the thickness of the cabbage slices and the amount of cabbage used. I recommend taste testing!
Serving suggestions
Sauteed red cabbage is a side dish commonly served with a typical roast dinner, such as air fryer whole chicken, gammon in coke or air fryer pork tenderloin.
It also pairs well with other side dishes like honey roasted potatoes, roasted broccoli and carrots and air fryer butternut squash.
I also like to add the cabbage to sandwiches or salad, served either warm or cold.
Variations
Change up this traditional side dish by trying one of these alternative versions.
Vegan: Use maple syrup or sugar instead of honey to make vegan braised red cabbage.
With toppings: Although nontraditional, I sometimes serve the cabbage with toppings such as chopped nuts, seeds or crumbled blue cheese. It looks more impressive, and is a nice change from the regular sauteed cabbage.
With other fruits and vegetables: Add sliced onions, carrots or apples can be a fantastic addition to the cabbage.
With white cabbage: Sauteed white cabbage is less traditional, but still delicious!
Leftovers
Store the leftovers in an airtight container in a refrigerator for up to 4 days. Reheat the leftover cabbage, or serve it cold in other dishes.
I like to make a big batch of red cabbage to serve with multiple meals through the week. Any leftovers can be added to casseroles, stir fries, soup, salads, sandwiches, wraps, or pasta dishes.
Frequently asked questions
Ultimately, yes. The main difference between the two types of cabbage is their color.
No, red cabbage does not have to be cooked. It can be enjoyed raw, roasted, boiled or sauteed.
Yes, any cabbage can be braised. However, braised red cabbage is more traditional.
You might also like these recipes
- Pear and walnut salad
- Honey roasted potatoes
- Sauteed spinach with garlic
- Kale salad with apples and cranberries
- Roasted carrots and green beans
- Honey roasted parsnips
Recipe
Sauteed Red Cabbage
Ingredients
Instructions
- Prepare the cabbage by slicing it very thinly. You can do this using a knife or a mandoline.
- Heat up the olive oil in a skillet on medium to high heat, and add the cabbage, vinegar, salt and pepper. Sauté for 5-10 minutes, or until the cabbage has softened.
- Then, add the honey and stir to coat evenly.
- Sauté for another minute, then remove the cabbage from the skillet and serve.
Video
Notes
- Try to slice the cabbage into thin, similar sized slices to achieve the best results. This is super easy using a mandoline.
- Sauté the cabbage until it’s soft but not mushy. The exact cooking time can vary based on the thickness of the cabbage slices and the amount of cabbage used. I recommend taste testing!
- Store the leftovers in an airtight container in a refrigerator for up to 4 days. Reheat the leftover cabbage, or serve it cold in other dishes.
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