Sauteed Cabbage with Apples


Inspired by Well Plated

A simple combination of salty, sweet, and tangy flavors makes this a favorite side dish for chicken, beef, or pork.


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 small head green cabbage about 2 1/2 pounds
  • 1 apple, sliced
  • 1 shallot, diced
  • 1-1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Dijon or whole grain mustard
  • 2 teaspoons apple cider vinegar plus additional to taste
  • 1 tablespoon chopped fresh thyme


  1. Cut head of cabbage into half and slice cabbage halves into thin ribbons.
  2. Heat a large sauté pan over medium-high heat. Add olive oil and butter to melt, then add the cabbage, apple, shallot, salt, and pepper.
  3. Cook for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
  4. While the cabbage is cooking, whisk together mustard and apple cider vinegar.
  5. Add this mixture to the cabbage in the last 2 minutes of cooking.
  6. Remove from heat. Taste and add more salt and pepper as needed.
  7. Sprinkle fresh thyme on top
  8. Serve warm.