Sauteed Cabbage

Total Time:
25 min
10 min
15 min

6 servings

  • 1 small head white cabbage, including outer green leaves (2 1/2 pounds)
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.

Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

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    116 Reviews
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    simple to make and oh, so tasty
    This is how I always make cabbage. Though I don't slice it that thin and cook it for a bit longer. Tasty, hearty vegetable side dish!
    Super easy to make, tastes great.
    Delicious and super easy
    Warning, this is a difficult recipe. If you are a beginner cook, cut out the saute step to ensure success. Good luck!
    That makes absolutely no sense. The saute step is the only part of the process! Everything else is PREP. What kind of person can't saute cabbage and butter?
    DELICIOUS! I used only 1/2 a cabbage head. I personally didn't like the butter, so next time I'll just use olive oil. I also think it'd be beautiful with red and green cabbage to give the dish more color. I added chicken stock, garlic, and red onion -- yummy!
    Easy and Excellent! I finally found a dish that enables me to share my love of cabbage with my husband.
    This was simple and delicious. Next time I will dial back the salt and pepper and it will be perfect.
    The best cabbage recipe ever - I wouldn't change a thing. Even my husband, who is a fan of cabbage only in cole slaw, loved it!
    Because of this recipe, sauteed cabbage is now a weekly side dish in my house. I like to blend different types of cabbages for different colors and textures. I usually use less butter and less salt. But I finish it with a little bit of good sea salt.
    I made this for dinner this evening (New Year). I did as other reviewers have done and sautéed thinly cut onions in olive oil before adding the cabbage. Great tasting and so simple. I rarely add as much salt that is called for in any recipe, this was no exception. Only added 1/2 and it was fine.
    It's tasty but you'll have to adjust the seasoning. DON'T put in the listed amount at first. I only add 1 tsp salt. The first time I made it, I added some olive oil and sauted onions. It was way too peppery for my kids. My husband and I liked it but the kids couldn't eat it. The second time I didn't add the olive oil and it burnt on the bottom of my pan. I was able to save most of it but lost some of the goodness. Next time I will add the olive again. With onions and garlic, and only 1/4 tsp of the pepper, it was delicious. My kids loved it!
    Delicious! I added a dash or two of white balsamic vinegar. The tartness and sweetness balanced the salt. So easy as well!
    Simple, Quick recipe. I did saute an onion first & added olive oil along with the butter. One quick dash of cayenne pepper also.
    I love this recipe... like most I added sliced onion & I also added more butter and olive oil.. simple recipe with a great taste
    I didn't want to many leftovers so I just cut the recipe in half and it turned out perfect! Simple, fresh flavors. By sauteing the cabbage, it brought out the sweetness. Even my 7 year old loved it!
    Simple and delicious.
    Delicious and simple. I added some turmeric, red onions, green peppers, bacon grease, and 2 habanero peppers. Thanks Ina for the simple way to cook a good veggie.
    WOW! a very different way to do Cabbage. I cooked exactly like the recipe called except used less salt and more natural herbal seasons. I added EVO to the butter and slowly sauteed thinly sliced onions and cabbage. Very good dish. The next time I will add thinly sliced turkey meat to give it little extra kick.
    Easy and tasty! I would use half the salt.
    It was different, but it is delicious. I combined a couple of recommendations to make it my own. I used bacon lardons and sauteed onions to add flavor. Yummy and easy!
    So easy and so differently good. I sauteed thinly-sliced onions and added some freshly-ground nutmeg towards the end. The next day it was even better. The cabbage was very fresh, just picked from a neighbor's garden.
    Made this with Shepard's Pie for a St. Patrick's Day dinner. It was a winner as is!! Even the kids tried and liked this cabbage dish.
    Excellent, and so simple. 'Substituted olive oil for the butter to make it healthier too.
    Was on my way to making un-stuffed cabbage and changed my mind to turkey meatloaf. Sauteed a small onion with the cabbage and followed recipe exactly. As usual, Ina rocks. Thanks, Ina.
    Really tasty and very simple.
    A favorite! This is such an elegant dish, incredibly easy to make and a healthy and attractive side for many kinds of meat, especially pork. I like to use Savoy cabbage--the graceful texture of Savoy increases the visual appeal of the dish. Add a bit of ground nutmeg (about 1/4 tsp to give it an extra boost of flavor. Two other ideas for leftovers, if you have any! (1 Stir fry about a cup of leftover sauteed cabbage with a similar amount of leftover white rice; add about 1/4 cup of toasted, chopped pecans and 1/2 Gala (or similar sweet/tart red apple un-peeled and diced. (Add a healthy pinch of ground nutmeg if not used in original preparation. Heat just till all is warm--don't overcook apples! Yummy. (2 Add a tablespoon or so (to taste preference of rice wine vinegar to leftover sauteed cabbage and heat. Makes a nice "sauerkraut" for hotdogs, sausage sandwiches, etc. Enjoy!!
    Add some parmesan to make it even yummier!
    So simple, but so satisfying! Even if you aren't a big cabbage eater (I'm not, you will love this recipe. It is deceptively good.
    Simple and solid - I added some garlic powder at the end to give it a bit more flavor
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    St. Patrick's Day