Sautéed Cabbage

My mother always fried cabbage. It seemed to be a food staple at our house when I was a kid. It was probably inexpensive and it could be served in  many ways and accompany a variety of Entrées.

This is just one of many recipes I have using Cabbage.

Sautéed Cabbage

Here's what you'll need:
A large skillet

1 - small (2 1/2 lb.) Head of Green or Red Cabbage.
1 TBS of Olive Oil
1 TBS of Butter
1  tsp Salt
1/2 tsp Pepper
1/2 tsp Apple Cider Vinegar + additional to taste.
1 TBS Chopped Fresh Thyme

Prepare the Cabbage:
Cut it in half through the Core.
Lay each piece on it's side and slice it into fine ribbons. Discard the Core.

Skillet on Medium High Heat until Hot.
Add:
Oil
Butter
Heat until melted.

Add:
Cabbage
Salt
Pepper
Sautée, stirring until it begins to brown.

Remove from Heat.
Add:
Vinegar
Taste to see if you want additional Vinegar and Salt.
Sprinkle with Thyme.

Serve warm.

Enjoy!
Peace in the Kitchen!