~ This 3-ingredient sautéed cabbage is elevated by nutty browned butter and crunchy walnuts. It cooks quickly so the cabbage stays bright and slightly crisp — perfect for weeknight dinners or holiday sides. ~
This Recipe Is: • Ready in 30 Minutes or Less • Vegetarian • Gluten Free •
I have two simple tricks that make sautéed cabbage truly crave-worthy.
Sautéed cabbage might not be what comes to mind when you think “delicious,” but this version changes that. If you’re curious or you need a unique Thanksgiving side, give it a try — you might be surprised.
Why You’ll Love This Sautéed Cabbage (The 2 Secrets)
Secret #1
Browned butter.
It adds warm, toasty, nutty richness that turns simple ingredients into something memorable. A small amount goes a long way and brings out deep, savory notes that perfectly complement cabbage and walnuts.
Secret #2
Don’t overcook the cabbage.
Light cooking preserves a fresh flavor and avoids the sulfurous bitterness that develops when cruciferous vegetables are overcooked. Like coleslaw, cabbage tastes best when it remains bright and slightly crunchy — this recipe cooks it only briefly so it stays lively.
DO NOT OVERCOOK YOUR CABBAGE.
- Just a few ingredients and a quick technique make this an easy, reliable side dish.
- Fast enough for weeknights, special enough for holidays thanks to the browned butter and walnuts.
How I Became a Sautéed Cabbage Person
I wasn’t always sold on cooked cabbage until a summer testing session with my mom and son left us with some shredded cabbage to use. I tossed it into a simple pan with browned butter and walnuts, and we were all genuinely surprised at how good it was. My son loved it, my mom ate the leftover cold the next morning, and I realized how delicious lightly cooked cabbage can be.
How to Make This Sautéed Cabbage
Shredded Cabbage Shortcut
Use a bag of pre-shredded “angel hair” coleslaw cabbage to save time. Coarser shredded cabbage or mixes with shredded carrot work fine too; they may need an extra minute or two of cooking.
Step 1: Make the Browned Butter
In a skillet over medium-low heat, melt the butter and let it gently foam. Continue cooking until the milk solids sink and turn golden-brown and you smell a toasty, nutty aroma. Watch carefully so the solids brown without burning. Pull the pan off the heat when the butter reaches a rich golden-brown. This usually takes about 5–10 minutes depending on your pan and burner.
Step 2: Sauté the Cabbage
Immediately add the shredded cabbage, walnut pieces, and 1/4 teaspoon kosher salt to the skillet. Toss to coat everything evenly in the browned butter. Cook, stirring occasionally, for about 2½–3 minutes — just until the cabbage starts to soften but remains bright and slightly crisp. Taste and add an extra pinch of salt if needed, then remove from heat and serve right away.
Pro Tip: Toasting Nuts
If you like toasted walnuts, toast them in the skillet over medium-low heat for 5–6 minutes, stirring frequently, until they smell nutty. Remove them before they brown too much, wipe out the skillet, then brown the butter and finish the recipe.
Reheating Leftovers
This dish is best right off the stove, but leftovers reheat fine if warmed gently. Reheat slowly (for example, in the microwave at 50% power) just until lightly warm — be careful not to overcook.
FAQs At-a-Glance
Yes. The longer you cook cabbage, the more it reduces in volume. Because this recipe cooks cabbage briefly, it retains more of its original volume.
There’s no fixed time since cabbage can be eaten raw. Aim for a tender-crisp texture and a bright flavor — typically a few minutes is enough.
Overcooking can release sulfurous compounds that produce a strong odor and bitter flavor. To avoid that, cook cabbage only lightly so it stays flavorful and fresh-tasting.
Brown butter is regular butter cooked until the water evaporates and the milk solids caramelize, giving the butter a toasty, nutty aroma and deep flavor.
Those two secrets — browned butter and light cooking — turn just three primary ingredients into a standout side dish.
Good enough to convert the cabbage-skeptics. Maybe even good enough to nibble cold the next morning — though I recommend serving it warm.
~ by Shelley
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Sautéed Cabbage with Browned Butter and Walnuts
Ingredients
- 1/4 cup butter
- 1 (16-ounce) bag “angel hair” coleslaw shredded cabbage (or shred your own)
- 1/2 cup walnut pieces (toasted if desired)
- 1/4 teaspoon kosher salt (plus an optional extra 1/8–1/4 teaspoon to taste)
Instructions
- In a large skillet, melt the butter over medium-low heat. Cook, gently swirling or stirring occasionally, until foaming subsides and the butter turns a deep golden-brown with toasted, nutty aroma and small browned milk-solid specks on the bottom of the pan (about 5–10 minutes).
- Immediately add the cabbage and walnut pieces, and sprinkle with 1/4 teaspoon salt. Stir so everything is coated in the browned butter. Cook, stirring occasionally, for about 2½–3 minutes until the cabbage is tender-crisp but still bright.
- Remove from heat, taste, and add a little more salt if needed. Serve immediately.
Notes
Toasting nuts: Toast walnuts in the skillet over medium-low heat for 5–6 minutes, stirring frequently, until fragrant. Remove before they brown too much, wipe the skillet, then proceed with browning the butter.
Nutrition
* Nutrition info is an estimate and may vary by ingredients or preparation.