Sautéed Cabbage with Baked Potatoes
I usually make sautéed cabbage when I have leftover pickled cabbage and want to use what’s left, especially during the colder months. It's nothing complicated here, and if I'm craving something savory and light, I don't think too long. I usually serve it with baked potatoes or alongside meat dishes, but it works well on its own at any meal.
Quick Info
Total time: 50-60 minutes (depends on how fast the cabbage cooks)
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish or side dish
Ingredients
1.25 kg pickled cabbage
50 ml oil (I use sunflower oil)
pepper, to taste
dried thyme, to taste
fresh dill, at the end
Preparation Method
1. Cut the pickled cabbage into thin strips or as finely as you like. If it’s very salty or sour, I wash it in 2-3 cold waters and then squeeze it well to remove excess water.
2. In a deeper pan or pot, heat the oil. Add the well-drained cabbage and stir over medium heat for a few minutes until it starts to soften slightly.
3. Season with pepper and dried thyme. Stir frequently to prevent sticking.
4. Occasionally, add a little warm water (not too much, just enough to prevent sticking). Let it cook on low heat, stirring periodically. The cabbage should cook slowly, soften, and develop flavor. It usually takes about 40 minutes, but it depends on how thick and soft the cabbage is.
5. Towards the end, make sure all the liquid has evaporated. Let it fry slightly in the oil for a few minutes without water.
6. When ready, sprinkle chopped fresh dill on top. I like to add quite a bit, but it depends on your preference.
Why I make this recipe often
It’s one of the quickest ways to use leftover pickled cabbage. I like that it doesn’t require many ingredients and goes well with almost any meal. It can be eaten warm or cold, so it’s handy if you want to have something prepared in advance.
Tips and Variations
Tips
If the cabbage is very salty, make sure to wash and taste before cooking.
Don’t add salt at the beginning; it’s safer to check the taste after the cabbage is almost done.
Use a heavy-bottomed pot to avoid burning, especially towards the end.
If you prefer the cabbage more caramelized, let it brown slightly towards the end, but keep an eye on it.
Substitutions
If you don’t have fresh dill, you can use dried dill, but the flavor is slightly different.
Thyme can be omitted, but it adds a lot to the final taste.
Variations
You can add a little chili pepper for those who prefer it spicier.
Some add sweet or smoked paprika, but I haven’t tried it in this version.
Sautéed cabbage can be a base for other dishes (for example, with pork or sausages), but the recipe above is simple and meat-free.
Serving Ideas
I serve it with baked potatoes, but it also goes well with roasts, schnitzels, meatballs, or any fried or boiled meat. It can also be eaten plain as a main dish, especially on fasting days.
Frequently Asked Questions
1. Can I use fresh cabbage instead of pickled cabbage?
Not for this recipe. Fresh cabbage doesn’t have the same taste or texture after sautéing. If you want a dish with sweet cabbage, the preparation method is different.
2. What do I do if the cabbage is too sour or too salty?
Wash it well in several cold waters and taste after each wash. If it still seems too intense, add a little water while cooking and let it evaporate completely at the end.
3. Can sautéed cabbage be frozen?
I don’t recommend it. After thawing, it changes texture and becomes watery. It’s best to make it in a quantity that you can consume in 2-3 days.
4. How long does sautéed cabbage last in the refrigerator?
Generally, it lasts 2-3 days in covered containers in the fridge. It’s best consumed quickly.
5. Can I add other spices?
Bay leaves, a little paprika, or whole pepper can be added to taste, but the classic recipe is very simple, with just pepper and thyme.
Nutritional Values
Approximately, one serving has around 110-130 kcal, depending on how much oil you use. Approximately: 3-4 g protein, 8-9 g fat, 10-12 g carbohydrates. Pickled cabbage is low in calories, but the oil raises the energy value. It doesn’t contain significant amounts of fiber or sugars, and the salt content can vary greatly depending on how salty the cabbage used is.
Storage and Reheating
Sautéed cabbage can be stored in the refrigerator, in a covered dish, for 2-3 days. It can be reheated in the microwave or on the stovetop over low heat, with a spoonful of water if it has dried out. I don’t recommend long-term storage or freezing. It can also be eaten cold if you like the texture.
I usually make sautéed cabbage when I have leftover pickled cabbage and want to use what’s left, especially during the colder months. It's nothing complicated here, and if I'm craving something savory and light, I don't think too long. I usually serve it with baked potatoes or alongside meat dishes, but it works well on its own at any meal.
Quick Info
Total time: 50-60 minutes (depends on how fast the cabbage cooks)
Preparation time: 10-15 minutes
Cooking time: 40-45 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish or side dish
Ingredients
1.25 kg pickled cabbage
50 ml oil (I use sunflower oil)
pepper, to taste
dried thyme, to taste
fresh dill, at the end
Preparation Method
1. Cut the pickled cabbage into thin strips or as finely as you like. If it’s very salty or sour, I wash it in 2-3 cold waters and then squeeze it well to remove excess water.
2. In a deeper pan or pot, heat the oil. Add the well-drained cabbage and stir over medium heat for a few minutes until it starts to soften slightly.
3. Season with pepper and dried thyme. Stir frequently to prevent sticking.
4. Occasionally, add a little warm water (not too much, just enough to prevent sticking). Let it cook on low heat, stirring periodically. The cabbage should cook slowly, soften, and develop flavor. It usually takes about 40 minutes, but it depends on how thick and soft the cabbage is.
5. Towards the end, make sure all the liquid has evaporated. Let it fry slightly in the oil for a few minutes without water.
6. When ready, sprinkle chopped fresh dill on top. I like to add quite a bit, but it depends on your preference.
Why I make this recipe often
It’s one of the quickest ways to use leftover pickled cabbage. I like that it doesn’t require many ingredients and goes well with almost any meal. It can be eaten warm or cold, so it’s handy if you want to have something prepared in advance.
Tips and Variations
Tips
If the cabbage is very salty, make sure to wash and taste before cooking.
Don’t add salt at the beginning; it’s safer to check the taste after the cabbage is almost done.
Use a heavy-bottomed pot to avoid burning, especially towards the end.
If you prefer the cabbage more caramelized, let it brown slightly towards the end, but keep an eye on it.
Substitutions
If you don’t have fresh dill, you can use dried dill, but the flavor is slightly different.
Thyme can be omitted, but it adds a lot to the final taste.
Variations
You can add a little chili pepper for those who prefer it spicier.
Some add sweet or smoked paprika, but I haven’t tried it in this version.
Sautéed cabbage can be a base for other dishes (for example, with pork or sausages), but the recipe above is simple and meat-free.
Serving Ideas
I serve it with baked potatoes, but it also goes well with roasts, schnitzels, meatballs, or any fried or boiled meat. It can also be eaten plain as a main dish, especially on fasting days.
Frequently Asked Questions
1. Can I use fresh cabbage instead of pickled cabbage?
Not for this recipe. Fresh cabbage doesn’t have the same taste or texture after sautéing. If you want a dish with sweet cabbage, the preparation method is different.
2. What do I do if the cabbage is too sour or too salty?
Wash it well in several cold waters and taste after each wash. If it still seems too intense, add a little water while cooking and let it evaporate completely at the end.
3. Can sautéed cabbage be frozen?
I don’t recommend it. After thawing, it changes texture and becomes watery. It’s best to make it in a quantity that you can consume in 2-3 days.
4. How long does sautéed cabbage last in the refrigerator?
Generally, it lasts 2-3 days in covered containers in the fridge. It’s best consumed quickly.
5. Can I add other spices?
Bay leaves, a little paprika, or whole pepper can be added to taste, but the classic recipe is very simple, with just pepper and thyme.
Nutritional Values
Approximately, one serving has around 110-130 kcal, depending on how much oil you use. Approximately: 3-4 g protein, 8-9 g fat, 10-12 g carbohydrates. Pickled cabbage is low in calories, but the oil raises the energy value. It doesn’t contain significant amounts of fiber or sugars, and the salt content can vary greatly depending on how salty the cabbage used is.
Storage and Reheating
Sautéed cabbage can be stored in the refrigerator, in a covered dish, for 2-3 days. It can be reheated in the microwave or on the stovetop over low heat, with a spoonful of water if it has dried out. I don’t recommend long-term storage or freezing. It can also be eaten cold if you like the texture.