Name: Sautéed Napa Cabbage
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 1 medium head napa cabbage; 2 cloves garlic; 1 tbsp olive oil; 1 tbsp butter; 1 tsp fine sea salt; 0.5 tsp black pepper; 1 tsp apple cider vinegar

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Sautéed Napa Cabbage

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Ingredients

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Instructions

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Instructions

Prep the cabbage: to make it easier, I like to cut the head of cabbage in half from top to bottom. Lay each half flat on a large cutting board and slice it into thin strips (see video for reference!).

In a large skillet over medium heat, add in the butter and olive oil. Once hot, add in the garlic and sauté for 3 minutes. Add in the cabbage and season with salt and pepper. Sauté for 10-12 minutes, stirring a few times, until it’s tender.

Stir in the vinegar and serve. Season with additional salt and pepper as desired!

Notes

Feel free to add in any additional spices or herbs as desired. I love this recipe with fresh thyme or parsley mixed in!

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Tips & Tricks (5)

Slice Cabbage Consistently 🔪
Cut napa cabbage into uniform 1/4-inch ribbons to ensure even cooking and prevent some pieces from becoming mushy while others remain raw.
Dry Your Cabbage First 💧
Pat the sliced cabbage dry with paper towels after washing to remove excess moisture, which allows proper caramelization and prevents steaming instead of sautéing.
Emulsify Oil and Vinegar 🫧
Whisk apple cider vinegar with olive oil before adding to create a cohesive dressing that coats the cabbage evenly rather than separating during cooking.
Toast Garlic Gently 🧄
Cook minced garlic in butter over medium heat for 30-45 seconds until fragrant but not browned, then add cabbage to prevent bitter burnt flavors from overpowering the dish.
Finish with Fresh Herbs Last 🌿
Add any fresh herbs (cilantro, scallions, or ginger) in the final 30 seconds of cooking to preserve their bright flavors and vibrant color against the soft cabbage.