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Sautéed Red Cabbage with Onions, Garlic, and Anchovy

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I cracked open a tin of anchovies packed in olive oil a few days ago and all week I’ve been slipping a fillet here and there in all my veggie side dishes. Anchovies impart an indescribable salty, umami base to any dish and they’re not fishy at all.  Try them!  If you hate it, you’ll only be out a couple bucks.

Since Fitbomb and I were going to eat some 4505 Meats chicken beer brats that had been languishing in our freezer since our World Series party, I thought it only fitting to sauté some cabbage to go with them.

What to assemble:

  • 2 tablespoons of butter (or ghee, coconut oil, etc.)
  • ½ a medium onion, thinly sliced
  • 2 large cloves of garlic, minced
  • 1-2 anchovy fillets packed in olive oil
  • 1 medium head of cabbage, roughly chopped
  • 1-2 tablespoons of apple cider vinegar
  • Kosher salt
  • Freshly ground pepper

What to do:

Melt butter over medium heat in large skillet.  Throw in the sliced onions and sauté until translucent.  Add the minced garlic and anchovy fillets and mix to break up the anchovies. 

Then, add the cabbage and stir to distribute everything. 

Cover with a lid and lower heat to medium low and cook until softened to your liking.  Once the cabbage is cooked to your specifications, add 1-2 tablespoons of apple cider vinegar and season with salt and pepper to taste.

Here’s our final dinner of brats and cabbage:

Super easy and tasty!  Now I have lots of leftover cabbage for packed lunches…


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