Recipe/ Sides/ Vegetarian

Sweet & Sultry Sauteed Cabbage

If you consider yourself a real food lover, a foodie (which I will never do) or a chef, consider sauteed cabbage.

We locavores like to espouse the greatness that is kale. Or quinoa. Or cauliflower, as it turns out. But when was the last time you pot-lucked it, knitting needles, Rosebud Salve and slippers in tow*, and your host excitedly bragged about the amazing cabbage based dish you were about to consume?

Sauteed Cabbage Recipe - She Eats

Cabbage isn’t exactly the most loved of Winter veggies. Sadly, it’s too often associated with chewy, soggy, smelly vats of semi-edible mush. Now you may be wondering, how can something be both chewy AND soggy? Well, if you’ve ever had an over-boiled pot of cabbage, you know what I’m talking about. And I think that most of us, whose parents or grandparents were around in the mid-eighties, have. If you haven’t, consider yourself lucky my friend.

Sauteed Cabbage Recipe - She Eats

With those experiences in mind, I’ve decided that cabbage needs to be purged from it’s unglorified allocation as second (or fourth) rate vegetable. I’m showcasing the tender-sweetness that it, in fact, can be. When cooked properly, cabbage is the shiznat of Winter veggies. Or at least, the shiz. And it’s cheap to boot; Unlike the fennel I bought last week. Really, the only reason to not eat sauteed cabbage is if you’re allergic to it. And who’s allergic to cabbage??

Quick Sauteed Cabbage Recipe - She Eats

I’m not going to lie – full disclosure here. I do have a tendency to smother it in cheese (as I do every food), but it doesn’t mean I love it any less than say, beets (which I adore, btw). Or Winter squash. Or even kale or quinoa or cauliflower. I just love cheese.

This time though, I wanted to highlight cabbage for the sake of cabbage.  It’s satisfying, healthy and absolutely sensational. And if you don’t believe me, well… Your loss. More for me. But seriously, believe me. Because the only thing that’s sadder than the unfair rap that cabbage has gotten, is enjoying this immensely delicious vegetable alone. Sad face.

Easy Sauteed Cabbage Recipe - She Eats

Sweet & Sultry Sauteed Cabbage




Yield 4 servings


  • 1 Large Head of Green or Savoy Cabbage.
  • 2 Shallots, thinly sliced.
  • 1/4 C Raisins.
  • 3 Tbsp Butter.
  • 1/2 C Chicken or Veggie Stock.
  • Coarse Sea Salt & Fresh Cracked Black Pepper.


  1. Pre-heat a large pan over medium heat.
  2. As that heats, cut the cabbage into quarters, removing the hard inner core. Discard. Roughly chop the quarters into approx. 1" pieces.
  3. Add shallots with 1 Tbsp of butter. Cook 3-4 minutes or until shallots are soft.
  4. Add cabbage and stock. Bring to a boil, reduce heat to medium-low and cover. Let simmer 15 minutes, stirring occasionally.
  5. Uncover, allow any excess moisture to cook away, turn the heat back to medium. Add raisins, butter and season well with salt and pepper. Saute until tender, adding a touch more liquid (stock or water) if it sticks to the pan at all.
  6. Serve with your protein of choice.


You can omit the simmer time if you blanch the cabbage beforehand. Just bring a pot of water to a boil, add the cabbage and allow to boil for 3 minutes. Drain well. Add to pre-heated pan.

 Do you like sauteed cabbage? What’s your favorite way to enjoy it? Any terrible cabbage experiences?

* No judgement here. I rarely leave the house sans slippers. I’m addicted to my Rosebud Salve like it’s crack. And if I knew how to knit, I would. Respect.

  • Michelle A
    January 17, 2014 at 11:39 AM

    What do you think about replacing the rasins with dried cranberries? I hate rasins but want to love cabbage. It’s another one of those veggies mom used to boil to death when I was a kid. The joys of English parents.

    • Kristy Gardner
      January 17, 2014 at 4:56 PM

      Surely can Michelle! 🙂 I know raisins are a funny thing – most people I talk to hate them. Dried crans would def work here.

      PS. What IS it with our parents boiling it to death…? The only thing that can save it at that point is a crap ton of butter and salt. But even then…. I’m just happy to be eating a crap ton of butter and salt. Not so much the cabbage 😉

  • Trish
    January 17, 2014 at 12:28 PM

    Looks delicious and easy to make. Will be trying this!

    • Kristy Gardner
      January 17, 2014 at 4:59 PM

      Can’t wait to hear how it turns out Trish! Take photos!

  • Kirsten
    January 17, 2014 at 3:16 PM

    Discard the core? Are you out of your mind oops I mean nor harboring composting cabbage-core-loving guinea pigs?
    I’ve never truly braised cabbage–though I do wash it and throw the sopping cabbage on top of the onions, slap a lid on that and call it Betsy–usually I just sauté it a few minutes with some onions until it’s mostly wilted and onward we go. I love the idea of raisins and chicken broth and a long cooking period–must try this, especially as cabbage will be on sale through St Patrick’s day.
    And my cabbage-loving daughter? I’m busting with pride to say that my lil’ locavore girl had a cabbage preference (Savoy, thankyouverymuch) by age 8 or 9. Sure, she’ll eat green cabbage, Chinese cabbage, or Napa cabbage and she’ll tolerate red cabbage. But she loves Savoy cabbage.
    Radicchio? Get out!

    • Kristy Gardner
      January 17, 2014 at 5:02 PM

      Discard into your composting bin, of COURSE Kirsten 😉 ….I have no guinea pigs, which makes me sad. But there’s not reason we can’t compost via ….the composter 🙂 OR I could get a potbelly pig and feed her everything. Yes. That’s a solution!! 🙂

      hahahahaha – I hope when I come to your house for dinner you make me Betsy. I’ll name my pig that too.

      PS. YES! Cabbage rolls with savoy is amazing! You’ve raised her well 🙂 🙂 🙂

      ….Wow. That was a lot of smiley faces in that message. I must be in a good mood. And I haven’t even drank anything yet today… Speaking of which…

  • Amanda @ Once Upon a Recipe
    January 17, 2014 at 6:21 PM

    Now this is cabbage I can get down with!

    • Kristy Gardner
      January 19, 2014 at 11:05 AM

      Get down, sister! Work it! Work those cabbage leaves! (I’m sorry… I’m a little hungover and very tired today ;))

  • Joanne T Ferguson
    January 17, 2014 at 6:52 PM

    G’day! Looks delish! GREAT photos too!
    Cheers! Joanne

    • Kristy Gardner
      January 19, 2014 at 11:05 AM

      Thanks Joanne! I appreciate it! Great to see you 🙂

  • Teresa, foodonfifth
    January 18, 2014 at 3:24 PM

    I, for one, am pretty crazy about anything cabbage. I like it crunchy fresh or soft and creamy sauteed. Cabbage is very affordable and adaptable for any season. Your recipe sounds amazing with the crusty chicken on top. I can just taste it. Yum Kristy.

    • Kristy Gardner
      January 19, 2014 at 11:06 AM

      Thanks Teresa! I love cabbage too – I think we should start a pro-cabbage movement. Ef kale – cabbage IS the new kale! Or at least it will be once we’re finished with it 😉

  • Meghan@CleanEatsFastFeets
    January 25, 2014 at 6:05 PM

    So I’m not a huge fan of cabbage. I do however have one in my fridge, courtesy of my CSA. It might be time to get on the train and cook that bad boy, and this might be just the ticket to get me there.

    • Kristy Gardner
      January 26, 2014 at 10:14 AM

      Yeah, cabbage is a tricky one for sure. Especially when you get them every week in the CSA… I feel that way about turnips. Or at least, the bf does. And when they come literally every single week, I gotta get creative on how to sneak them into meals. I hope this recipe helps you with your cabbage situation 🙂 xoxo!

  • Nicole
    December 3, 2014 at 6:53 PM

    I love cabbage and this is a great way to keep it new!!