Tart, savory and slightly sweet; this Sauteed Cabbage recipe uses shredded cabbage, onion, and tart apples. It’s a lovely German side dish with a delicious sweet-and-sour flavor. It’s also vegan and Gluten-free!
I once asked a bird, “How do you fly in this gravity of darkness?” And she replied, “Love lifts me.” ~Hafiz
This Sautéed Cabbage is a lightened-up version of a classic German side dish that was always on our family holiday table growing up. It has a delicious balance of texture and bright flavors, complimenting many of the rich foods commonly eaten this time of year.
Red cabbage is shredded and sautéed with tart green apple and savory onions. Red wine vinegar, a little coconut sugar (brown sugar or maple syrup work, too), and a pinch of ground clove create a vivid, delicious, sweet, and sour flavor.
Simple ingredients, easy to make, and I think you will find yourself coming back for more and more! It holds well for a few days in the fridge. Warm up leftovers or just eat cold as we do!
Sauteed Cabbage Ingredients
- Cabbage: We love red cabbage for it’s beautiful color, but green cabbage will work too!
- Apple: Any tart apple, like Granny Smith.
- Onion- white, yellow or red onion.
- Olive oil
- Sweetener: Coconut sugar, maple syrup or brown sugar
- Vinegar: red wine vinegar or apple cider vinegar
- Sea salt and black pepper
- Ground cloves– just a hint!
How to make Sauteed Cabbage (instructions)
Step one
Shred the cabbage by slicing it thinly. Slice the onion into thin half-moons, and cut the apples into small pieces.
Step two
Sauté onion in olive oil over medium heat for 2 minutes.
Step three
Add apple, coconut sugar (or brown sugar), 3 tablespoons of red wine vinegar, salt, pepper, ground cloves and stir until mixed.
Step four
Add red cabbage and cook on low heat, stirring occasionally, for 20 minutes, uncovered. The cabbage will just be wilted and tender.
Step five
Add more vinegar and salt and pepper to taste.
Storage
Serve warm right away, and save any leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stovetop.
What to serve with Sautéed Cabbage
- Vegan Shepherds Pie
- Sagey Leek and White Bean Patties
- Creamy Vegan Mac and Cheese
- Savory Leek and Kale Galette
- French Onion Grilled Cheese Sandwich
- Rosemary Chicken with Roasted Grapes and Shallots
- Rosemary Garlic Beef Roast with Wild Mushrooms
- Roasted Leg of Lamb
- Oven Roasted Turkey Breast
More Favorite Cabbage recipes!
- 30+ EASY Cabbage Recipes for Any Season
- Melting Slow-Braised Cabbage
- Brothy Leek, Lamb & Cabbage Soup
- Turkish Cabbage Rolls
- Mexican Slaw with Cilantro and Lime
- Simple Cabbage Soup
Hope you enjoy this Sauteed Cabbage recipe!
Sauteed Cabbage
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5 cups 1x
- Category: side dish
- Method: stove top
- Cuisine: American
- Diet: Vegan
Description
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
- 1 medium onion, thinly sliced
- 3 tablespoons olive oil
- 1 large green apple, 1 1/2 cups, chopped in small pieces
- 3 tablespoons coconut sugar, maple syrup or brown sugar
- 3–4 tablespoons wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cloves
- 1 medium head red cabbage, about 2 pounds (908 grams), thinly shredded
Instructions
- 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.
Serve warm. Garnish with fresh parsley, if desired.
Notes
Holds beautifully in the fridge for 3 days.
Nutrition
- Serving Size:
- Calories: 117
- Sugar: 10.6 g
- Sodium: 331.2 mg
- Fat: 5.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 17 g
- Fiber: 3.7 g
- Protein: 2.3 g
- Cholesterol: 0 mg
This was so delicious!! I added sliced uncured Kielbasa at the end and enjoyed it as an entree.
Sounds perfect!
Can you serve this cold?
Sure, I don’t see why not!
Loved this!
I have been making Tassajara warm red cabbage salad for years. I enjoy it very much, but wanted to try something a little different. This recipe will become one of my go-tos as well. I really liked it, as did my (vegetarian, gluten-free) daughter, when I shared it with her.
Nice to hear this Stefanie!
This recipe was recommended by The Bone Coach, a website that addresses osteoporosis and foods that can help with this condition. Well, what an absolutely delicious way to help build back strong bones! I will definitely make this again, and now will enjoy exploring your site for more recipes ideas. Thank you!
Glad you enjoyed this!
I am a subscriber to your “Feasting Home….site” and have tried various recipes and recently the warm red cabbage salad. It was a hit in my family and today we are going to have the salad again. It is now a staple in our kitchen. Thank you for all the delicious recipe you offer your subscriber.
Love hearing this! This was a favorite dish from my childhood.
Just made a half recipe with tonight’s dinner – so delicious! Perfect balance of sweetness and acid This will be on our regular rotation. Thank you for a lovely recipe!
Thanks Amy, so glad you enjoyed this slaw!
Easy, delicious, and healthy. Thanks, Sylvia!
Glad you enjoyed Carrie!
We really enjoyed this red cabbage slaw. Didn’t have cloves so used Baharat instead. Thank you!
yum, sounds interesting! glad you enjoyed!
Love this! A great way to enjoy red cabbage! So delicious and healthy!
Thanks Debbie! Glad you liked it!