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Buttery Sautéed Cabbage

PREP TIME 10 mins | COOK TIME 10 mins | TOTAL TIME 2o mins | SERVES 6

If there is a health claim you’ve heard about, cabbage is good for it. It’s low-carb, anti-oxidant, anti-inflammatory, immune-booting, high-fibre, locally grown, gut-healthy and DOWNRIGHT DELICIOUS! And so versatile. It’s also one of my favourite cheap veg — you can serve an army (almost) with one .99 cent cabbage.

I love red cabbage (yes, its actually purple) but green is perfectly fine, as is Savoy (it takes a little less time to cook). I urge you to try cabbage — forget its terrible reputation, and any mushy, funky cabbage nightmares from your past — and taste it again for the first time. This dish is buttery and wine-y and delightful. We have it a lot — with sausages, roast chicken, pork and beef.

Watch the full how-to video here.

Buttery Sautéed Cabbage


  • 3 tablespoons butter

  • 1 tablespoon canola oil

  • 1 onion, thinly sliced

  • Half a cabbage, thinly sliced

  • ½ to 1 teaspoon salt

  • ½ cup chicken broth (or veg broth, or more wine)

  • ¼ cup dry white vermouth or wine

  • ¼ cup chopped fresh dill (optional)

  • 1 to 3 teaspoons apple cider vinegar


  1. Heat the butter and oil in a very large frying pan over high heat.

  2. Add the onion and cook 1 min. Add the cabbage and salt and stir very well. Cover and cook until onions start turning golden, 2 to 3 min.

  3. Add broth and vermouth, stir well, cover, reduce heat to medium and cook gently until cabbage is tender-crisp, about 5 min.

  4. Uncover, increase the heat to high and cook until sauce thickens a bit, 2 to 3 min. Stir in dill and vinegar. Serve immediately.

TIP: Use any type of cabbage and any type of vinegar -- it doesn't matter at all!

Click below for a printable version of this recipe.

Buttery Sautéed Cabbage_Claire Tansey
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