Sauteed Cabbage Recipe
This Sautéed Cabbage recipe is made with sliced shredded cabbage, onion, and tart apples. It's a lovely side dish with a delicious sweet-and-sour balance. It's also vegan and Gluten-free!
How to Make the Best Sauteed Cabbage
This sautéed cabbage with apples is a simple yet incredibly flavorful side dish that brings together the natural sweetness of tart green apples with the earthy, slightly peppery notes of red cabbage. The addition of warm spices like ground cloves gives this dish a subtle warmth that makes it perfect for fall and winter meals.
What makes this recipe so special is the beautiful sweet-and-sour balance achieved by combining coconut sugar (or brown sugar) with wine vinegar. As the cabbage slowly cooks down, it absorbs all these wonderful flavors while maintaining just enough texture to keep things interesting. The result is a vibrant purple side dish that’s as beautiful on the plate as it is delicious to eat.
Best of all, this sautéed cabbage is naturally vegan and gluten-free, making it an excellent choice for gatherings where guests may have dietary restrictions. It pairs beautifully with roasted meats, grilled sausages, or even as part of a vegetarian spread alongside roasted root vegetables.
Sauteed Cabbage
This Sautéed Cabbage recipe is made with sliced shredded cabbage, onion, and tart apples. It's a lovely side dish with a delicious sweet-and-sour balance. It's also vegan and Gluten-free!
Ingredients
Sauteed Cabbage
Instructions
Sauteed Cabbage
- Sauté onion in olive oil over medium heat for 2 minutes.
- Add apple, coconut sugar (or brown sugar), 3 tablespoons of red wine vinegar, salt, pepper, ground cloves and stir until mixed.
- Add red cabbage and turn down to low heat stirring occasionally, cooking for 20 minutes, uncovered. Cabbage will be wilted and lightly tender.
- Add more vinegar and salt and pepper to taste.
Notes
- You can use green cabbage instead of red cabbage if preferred.
- For extra flavor, add a splash of apple cider vinegar at the end.
- This dish pairs wonderfully with roasted pork or grilled sausages.
