Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small green cabbage (about 6-7 cups), cored and sliced into thin strips
- 1 teaspoon kosher salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, but recommended)
- 1 tablespoon balsamic vinegar
Instructions
- Prep the cabbage: Remove the core from the cabbage, quarter it, and then cut it into thin slices ensuring even strips for uniform cooking.
- Heat butter and olive oil: In a large skillet over medium-high heat, melt the butter and add the olive oil to combine and heat through.
- Add and season cabbage: Add the sliced cabbage to the skillet and season evenly with kosher salt, freshly ground black pepper, garlic powder, and optional red pepper flakes.
- Cook for caramelization: Let the cabbage cook undisturbed for a few minutes so it caramelizes and develops a light brown color, then continue to sauté while stirring occasionally for 8-12 minutes or until the cabbage reaches your desired tenderness.
- Finish with balsamic vinegar: Turn off the heat and stir in the balsamic vinegar. Taste and adjust seasoning with more salt, pepper, or vinegar as preferred. Serve warm.
Notes
- For extra flavor, add a splash of soy sauce or a sprinkle of smoked paprika during cooking.
- If you prefer a milder taste, omit or reduce the red pepper flakes.
- This dish pairs well with grilled meats, roasted chicken, or as a vegetarian main with rice or quinoa.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
