Sweet & Tangy Sautéed Cabbage

picture of raw chopped cabbage in pan with wooden spoon
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5 from 3 votes

Sweet & Tangy Sautéed Cabbage

Your new go-to simple and quick side dish to go with nearly everything!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: sauteed cabbage
Servings: 6 1 cup
Calories: 66kcal


  • 1 tbsp unsalted butter
  • 1 medium onion sliced
  • 1 head green cabbage sliced or chopped
  • 1 tbsp sugar (can use sugar substitute if desired, but using real sugar only adds 2mg sugar per serving!)
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/4 cup water
  • 2 tbsp apple cider vinegar (or more!)


  • In a large (ideally, with sides!) skillet, melt butter over medium high heat. Add onion and cook 3-5 minutes, until slightly softened.
  • Add cabbage, sugar, pepper, salt and water. Cover and reduce heat to medium. Cook 15-20 minutes, stirring occasionally, until cabbage is cooked to desired texture.
    Note: I love a little crunch left in the cabbage, so may only cook it 10 minutes, depending on my mood!
  • Remove cover and sprinkle with apple cider vinegar. Continue to cook 1-2 minutes, uncovered, until vinegar and any extra water is evaporated. Enjoy!


Nutrition Info (per 1 cup): 66 calories, 2g fat, 1g saturated fat, 5mg cholesterol, 12mg carbohydrate, 3g fiber, 2g added sugar, 2g protein, 111mg sodium, 74mg calcium, 315mg potassium, 54mg phosphorus, 2mg oxalate

15 thoughts on “Sweet & Tangy Sautéed Cabbage”

  1. I don’t eat sugar or sugar substitutes . Have any ideas what I can use instead of those two things? I run into this quite often and need some ideas please. Thanks.
    Lila Stafford

    1. Melanie Betz MS, RD, CSR, FAND

      You could use honey or agave in place of sugar – but these are really the same nutritional compound as sugar. Just have a different flavor profile!

    2. I have a similar recipe. no sugar, lemon juice instead of ACV. No water, either, just olive oil. I sometimes mix it with plain mashed potatoes.But that will increase potassium and oxalate for those sensitive to either.

  2. 5 stars
    This was excellent! Thank you! I’m trying to reduce my meat and fish consumption, and fill my plate with more vegetables. This recipe was easy and tasty. I used 1/2 a large head of cabbage and 1/2 a large Vidalia onion, and half the sugar, pepper and salt. I still used 1/4 cup of water, but my skillet lid doesn’t fit snugly and a lot of steam escaped. I sampled the cabbage with 1 Tbsp. of ACV, and decided that even half the recipe needed a full 2 Tbsp. of vinegar. Loved this, and I’ll make it again and again! Thank you so very much for the work you do!

  3. Mary Jane Plemons

    5 stars
    We love cabbage. When I make boiled cabbage, I only cook it a few minutes in minimal water, and it is never that over-cooked yellowish, soggy, stinky vegetable so many people call cabbage. We like it with garlic powder added. We often eat it often much like you described, but I add a good sprinkle of garlic powder and sometimes cook it in a little bacon grease from a slice of cooked bacon crumbled into the cabbage just before serving. Try balsamic vinegar on it for a change. We don’t care for sugar in it, but that is a personal choice. Thank you for your recipes!

    1. Melanie Betz MS, RD, CSR, CSG

      Yep! I use only 1/4 cup of water. However, I do like my cabbage to be a little crunchy. If you prefer softer cabbage, you could absolutely use a little more water!

  4. Isn’t black pepper high in oxalate (as are many spices)? Just wondering as I see a few of the recipes include it.

    1. Melanie Betz MS, RD, CSR, CSG

      I tell my patients to not worry about oxalate in spices used in cooking AT ALL. The amount of oxalate you get from the amount of black pepper you will realistically eat in minimal. If you start eating it by the tablespoon, then it might start contributing some. But, using a teaspoon or two for a whole recipe is totally fine.

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