Green Cabbage and Apple Saut
Elevate your side dish game with this Green Cabbage and Apple Sauté, a perfect balance of savory and sweet that highlights the natural flavors of fresh produce. Crisp green cabbage and tart apples like Granny Smith or Honeycrisp are delicately caramelized alongside golden onions and fragrant garlic, then seasoned with a hint of warm cinnamon and a drizzle of tangy apple cider vinegar. This one-pan, 35-minute recipe is effortlessly simple yet packed with vibrant fall-inspired flavors, making it an ideal accompaniment to roasted meats, cozy casseroles, or even a standalone vegetarian option. Garnish with fresh parsley for a burst of color and freshness, and serve this dish warm for a comforting addition to your autumn table.
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Recipe Information
Ingredients
- 1 medium head (about 2 lbs) green cabbage
- 2 medium apple (preferably a crisp variety like Granny Smith or Honeycrisp)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Remove any tough outer leaves from the cabbage and cut it into quarters. Slice out the core from each quarter, then thinly slice the cabbage into shreds.
Peel, core, and slice the apples into thin wedges.
Heat a large skillet over medium heat and add the olive oil and butter. Allow the butter to melt completely.
Add the sliced onion to the pan and sauté for 3-4 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the shredded cabbage to the skillet and toss to combine with the onions and garlic. Sauté for 5-7 minutes, stirring frequently, until the cabbage begins to soften and lightly brown in spots.
Add the sliced apples to the skillet, along with the salt, black pepper, and ground cinnamon. Stir well to evenly coat the ingredients with the seasonings.
Continue to cook for another 5-7 minutes, stirring occasionally, until the apples are tender and the cabbage is cooked through but still slightly crisp.
Drizzle the apple cider vinegar over the mixture and toss to combine. Cook for 1 more minute to let the flavors meld.
Remove the skillet from heat and transfer the sautéed cabbage and apples to a serving dish. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2611 mg | 114% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 72.5 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2285 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
