Description
A classic Southern Cabbage recipe featuring tender cooked cabbage sautéed with onions, garlic, and seasoned with apple cider vinegar for a tangy finish. This easy stovetop dish is a comforting vegetable side, perfect for any meal.
Ingredients
Scale
Vegetables
- 1 medium head green cabbage, chopped
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
Liquids & Fats
- 1 cup chicken or vegetable broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Heat fats: Heat olive oil and butter in a large skillet or Dutch oven over medium heat to prepare the base for sautéing.
- Sauté onion: Add chopped onion and cook until softened, about 5 minutes, to release its sweetness.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Add cabbage: Toss chopped cabbage into the skillet, stirring well to coat with the aromatic mixture.
- Cook cabbage down: Let cabbage cook for about 5 minutes, stirring occasionally, to begin wilting and softening.
- Add broth: Pour in the chicken or vegetable broth to help braise the cabbage and add moisture.
- Season: Add salt, black pepper, and optional crushed red pepper flakes to season the dish.
- Simmer covered: Cover the skillet and let the cabbage simmer gently for 15–20 minutes until tender.
- Add vinegar: Uncover, stir in apple cider vinegar thoroughly to add bright acidity.
- Reduce liquid: Simmer uncovered for 2–3 minutes to reduce excess liquid and concentrate flavors.
- Final taste adjust: Taste and adjust seasonings as needed before serving.
Notes
- Use vegetable broth to make this dish vegetarian or vegan by substituting butter with a plant-based alternative.
- Adjust crushed red pepper flakes to control the level of heat.
- This dish pairs well with Southern staples like fried chicken or cornbread.
- Leftovers can be stored refrigerated for up to 3 days.
