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A quick, nutritious, and flavorful sautéed red cabbage side dish with a sweet and tangy profile, perfect for pairing with various main plates or incorporating into bowls, wraps, and casseroles.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons extra-virgin olive oil or a mix of butter and oil
  • 1 small yellow onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1/2 medium red cabbage, halved, cored, and thinly sliced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Halve the red cabbage, remove the core, and thinly slice it. Thinly slice the onion and mince the garlic.
  2. Heat 2 tablespoons extra-virgin olive oil (or a mix of butter and oil) in a large skillet or Dutch oven over medium-high heat until shimmering.
  3. Add the sliced onion and sauté for 1–2 minutes, stirring occasionally, until just starting to soften.
  4. Add the minced garlic and cook for 30–60 seconds until fragrant, being careful not to burn.
  5. Add the sliced cabbage to the pan and toss with tongs to coat; cook 4–5 minutes, stirring frequently, until the cabbage begins to wilt.
  6. Pour in 3 tablespoons apple cider vinegar and drizzle 2 tablespoons honey; sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then stir to combine.
  7. Continue cooking, stirring occasionally, for 8–10 minutes until the cabbage softens and becomes lightly caramelized; if the pan dries out or browns too fast, add a splash of water or lower the heat.
  8. Taste and adjust seasoning with additional salt, vinegar, or honey as needed.

Notes

Thin slicing the cabbage is key to even cooking and tender texture; a mandoline slicer can help achieve consistent slices., Ensure the pan is hot before adding ingredients to encourage caramelization and enhance flavor., Combining olive oil and butter creates a rich but not heavy base for sautéing., To make the dish vegan, substitute honey with maple syrup or agave nectar, and use oil only., For lower carb or less sweet variation, omit the sweetener and add spices like smoked paprika or cumin for depth., This dish stores well in the fridge for 4–5 days and can be frozen for up to three months., Reheat gently on the stove or microwave, adding a splash of water or vinegar to maintain moisture and flavor.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: ~68 kcal per serving
  • Fat: Approximately 4.5 grams per serving
  • Carbohydrates: Approximately 10 grams per serving
  • Protein: Approximately 1 gram per serving