Sautéed cabbage is budget-friendly, quick to prepare, and surprisingly full of flavor. It requires just a few ingredients and is endlessly adaptable with spices or additional vegetables. Whether you’re serving it alongside meats, grains, or enjoying it on its own, this dish is light, nourishing, and perfect for weeknight dinners or meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Green cabbage, thinly sliced
Olive oil or butter
Garlic, minced
Salt
Black pepper
Optional: onion, red pepper flakes, vinegar, or smoked paprika
Directions
Heat olive oil or butter in a large skillet over medium heat.
Add the minced garlic (and sliced onions if using) and sauté for 1–2 minutes until fragrant.
Add the sliced cabbage to the skillet and stir to coat in the oil or butter.
Season with salt and black pepper. Add red pepper flakes or paprika if desired.
Cook, stirring occasionally, for about 10–12 minutes until the cabbage is tender and lightly browned.
If you prefer a softer texture, cover the skillet for a few minutes during cooking to steam the cabbage.
Taste and adjust seasoning. Add a splash of vinegar or lemon juice for brightness before serving, if desired.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 12 minutes Total time: 22 minutes
Variations
With onions: Sauté sliced onions for extra sweetness and depth.
Spicy cabbage: Add a pinch of crushed red pepper flakes or cayenne.
Asian-style: Add a splash of soy sauce and sesame oil for a savory twist.
With vinegar: Finish with apple cider vinegar or balsamic for a tangy note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals. Freezing is not recommended, as the texture may become watery upon thawing.
FAQs
What kind of cabbage works best for sautéing?
Green cabbage is the most common, but savoy or napa cabbage can also be used for different textures.
Should I blanch the cabbage before sautéing?
No, there’s no need to blanch—sautéing alone is enough to make it tender and flavorful.
Can I use red cabbage?
Yes, red cabbage works well but may bleed color and has a slightly different, earthier flavor.
How do I avoid soggy cabbage?
Cook uncovered and avoid overcrowding the pan to allow excess moisture to evaporate.
Is sautéed cabbage healthy?
Yes, it’s low in calories and high in fiber, vitamins C and K, and antioxidants.
Can I make this dish ahead of time?
Yes, it reheats well and can be made a day in advance for easy meal prep.
Can I add other vegetables?
Definitely—carrots, bell peppers, or mushrooms are great additions.
Is it necessary to use oil or butter?
A small amount is needed for sautéing, but you can use a mix of broth and oil for a lighter option.
Can I cook this in a cast iron skillet?
Yes, cast iron works great and helps achieve a light caramelization on the cabbage.
Conclusion
Sautéed cabbage is a quick, nutritious, and delicious side dish that brings out the best in this versatile vegetable. With minimal ingredients and endless customization options, it’s a go-to recipe that’s equally suited for busy weeknights and hearty home-cooked meals. Once you try it, sautéed cabbage just might become a regular on your table.
Sautéed cabbage is a quick, healthy, and flavorful side dish made with tender, caramelized cabbage seasoned simply with garlic, salt, and pepper. It’s budget-friendly, easy to prepare, and perfect for pairing with a wide range of main dishes.
Author:Catherine
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:4 servings
Category:Side Dish
Method:Sautéing
Cuisine:American
Diet:Vegan
Ingredients
1 medium green cabbage, thinly sliced
2 tablespoons olive oil or butter
2 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Optional: 1/2 onion, thinly sliced
Optional: 1/4 teaspoon red pepper flakes
Optional: 1/2 teaspoon smoked paprika
Optional: 1 tablespoon vinegar or lemon juice (for finishing)
Instructions
Heat olive oil or butter in a large skillet over medium heat.
Add the minced garlic and sliced onion (if using) and sauté for 1–2 minutes until fragrant.
Add the sliced cabbage and stir to coat with the oil or butter.
Season with salt, black pepper, and any optional spices like red pepper flakes or paprika.
Cook for 10–12 minutes, stirring occasionally, until the cabbage is tender and lightly browned.
For softer cabbage, cover the skillet for a few minutes during cooking to steam.
Taste and adjust seasoning. Add a splash of vinegar or lemon juice before serving, if desired.
Notes
Use a large skillet to avoid overcrowding and promote even cooking.Try savoy or napa cabbage for a different texture.Add carrots or bell peppers for extra color and nutrition.Store leftovers in the fridge for up to 4 days.Finish with vinegar or lemon juice to brighten the flavor.
