Sauteed Cabbage

This one barely counts as a recipe. But it’s easy to overcook cabbage and make it wilted and mushy. So here’s a fast and easy way to do it.

Sauteed Cabbage

Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American


  • 1 cutting board
  • 1 kitchen knife
  • 1 frying pan
  • 1 steel spatula


  • 1 tbsp bacon grease
  • 2 cup cabbage


  • Slice the cabbage into the desired size – suggested as strips around 1/2" wide by 2" long.
  • Heat the frying pan on High (10) until it starts to smoke.
  • Add the bacon grease to the pan and let it sizzle.
  • Add the cabbage into the sizzling grease, break it up and spread it evenly through the pan.
  • Turn the heat down to Med-High (8).
  • Let the cabbage sit long enough to brown. Stir with spatula every minute or two.
  • Cabbage is ready when the edges are browned but the centers are still crunchy. Around 5-6 minutes, but not more than 10.
  • If you're salting this, salt it after cooking. Salting before or during cooking will make it release water and wilt.