Cabbage 'tastes way better' by adding one simple ingredient after cooking it

Cabbagehas remained a popular vegetable for cooking enthusiasts for generations. It provides a satisfying crunch to dishes such as coleslaw, transforms into wonderfully soft textures in warming soups, and develops gorgeous caramelised flavours when pan-fried.

The brilliant news? This pan-fried cabbage dish from culinary specialist Erin Clarke of Well Platedrequires just around 20 minutes, making it an ideal accompaniment - particularly brilliant for your Sunday roast meal.

After trying this recipe, Erin revealed that you'll find yourself "twirling this cabbage on your fork, nibbling it right out of the pan, and wondering when it was that you became the sort of person who is this enthusiastic about a vegetable."

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She continued: "Add a bit of olive oil, butter, heat, and a surprise final ingredient, and the cabbage is transformed into something I would serve to the best of company.

"If you don't think you like cabbage, if you consider it bland, and even (perhaps, especially) if you don't consider it at all, give this Sauteed Cabbage recipe a try. It's going to surprise and delight you in the most wonderful of ways," Erin added.

The "surprise ingredient" Erin mentioned is apple cider vinegar. Since cabbage benefits enormously from acidity, merely half a tablespoon will "completely transform" this pan-fried cabbage and "bring it to life".

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Ingredients (serves six people)

• 1 small head of green cabbage
• 1 tbsp of unsalted butter
• 1 1/2 tsp of salt
• 1/2 tsp of black pepper
• 1/2 tbsp of apple cider vinegar, plus extra to taste
• 1 tbsp of chopped fresh thyme (optional)

Method

• Warm a large pan over medium-high heat and pour in olive oil and butter. When the butter has melted, incorporate the cabbage, salt, and pepper, reports the Express.
• Pan-fry for 10 to 15 minutes, stirring from time to time, until the cabbage becomes tender and starts to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelised bits, aka the flavour.
• Afterwards, remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more acidic flavours. For the final touches, sprinkle with thyme before serving.

Taking to the comments section of the recipe, fans of Erin's blog shared their thoughts on the recipe. Lori Jordan said, "Wow. I didn't really think this dish would be so delicious with such simple ingredients and prep. Even my 'I hate vinegar' husband loved this recipe. Thank You!".

Jeff Thompson wrote: "Absolutely delicious! I googled what to do with a bunch of cabbage, and I found this recipe. Indeed, the vinegar really brings it to life."

Racel commented: "Such a delicious recipe! I made it this way because there just wasn't room in my slow cooker for cabbage. I'm gonna make it like this from now on, much tastier than if I had just dumped it in the crock pot. Thanks so much for sharing it!".