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Sauteed Red Cabbage

Sauteed red cabbage is a fantastic side dish. Traditionally served with roast beef, pork or chicken, it’s flavorful and really easy to make.
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: American, British
Keyword: cabbage, dairy free, gluten free, healthy, vegan
Servings: 4
Calories: 36kcal
Author: Tonje
Cost: cheap


  • 3 cups finely sliced red cabbage
  • 1 teaspoon white wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


  • 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.



  • 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.


Calories: 36kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 162mg | Fiber: 1g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 1mg