Cooked and Loved Cabbage (Printable)

Tender sautéed cabbage with crisp vegetables in tangy herb dressing, ready in 25 minutes.

# What You Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# How-To Steps:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is just tender but still vibrant.
02 - Remove the cabbage from the heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine.
06 - Allow the salad to rest for 5 minutes to let flavors meld.
07 - Top with walnuts or sunflower seeds and feta cheese if using. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The cabbage stays vibrant and tender without losing itself, which is harder to pull off than it sounds.
  • It tastes even better the next day when the dressing has quietly convinced all the vegetables to become friends.
  • You can throw it together in 25 minutes flat, making it perfect for weeknight dinners that still feel special.
02 -
  • Don't skip the 5-minute rest—I learned this the hard way when I rushed to plate it, and the flavors were still introducing themselves instead of dancing together.
  • The salad is actually better the next day, so if you have the luxury of time, make it ahead and let it taste even more of itself.
03 -
  • Toast your walnuts or sunflower seeds in a dry pan for 2 minutes before adding them—it wakes them up and makes them taste like themselves again.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving so the vegetables don't become too soft.
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