Simple Sautéed Cabbage

Sautéed cabbage is a great side dish, but not one I often make (mostly because my kids act like they’re dying when I do).

But there are times when cabbage is a great option - especially when accompanied by corned beef (at St. Patrick’s Day or anytime!)

This recipe takes a shortcut - perfect for a busy weeknight - using pre-cut coleslaw mix (cabbage and carrots) instead of having to cut or shred a head of cabbage.  This recipe is both simple and delicious.

Sautéed Cabbage

Adapted from Downshiftology

1 tablespoon butter

½ small onion (about ¼ cup), diced

1 clove garlic, minced

1 (8 ounce) bag coleslaw mix (no dressing)

1 teaspoon apple cider vinegar

Salt & pepper

Place the butter in a large skillet over medium and melt.  Add the onions and cook until tender and lightly fried.  Add the garlic and coleslaw mix and stir.  Season with vinegar, salt, and pepper.  Cook, stirring very frequently  until the cabbage is crisp-tender, about 5-7 minutes.  Serve immediately.