Sautéed Cabbage

This simple Sautéed Cabbage recipe turns humble green cabbage into a tender, flavorful side dish that pairs with just about anything. Lightly caramelized and seasoned, it’s quick to make, budget-friendly, and surprisingly delicious.

Why You’ll Love This Recipe

• Ready in under 20 minutes with minimal ingredients
• Naturally vegan, gluten-free, and low-carb
• Adds a tasty, healthy veggie to any meal
• Perfect for meal prep—easy to reheat
• A great way to use up leftover cabbage

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium green cabbage, core removed and thinly sliced
• 2–3 tablespoons olive oil or butter
• 1 small onion, thinly sliced (optional)
• 2 cloves garlic, minced (optional)
• Salt and freshly ground black pepper, to taste
• Optional: pinch of red pepper flakes or caraway seeds for extra flavor
• Optional: fresh herbs like parsley for garnish

directions

this recipe

1. Prepare the cabbage: Remove the outer leaves, cut into quarters, remove the core, then thinly slice.
2. Heat olive oil or butter in a large skillet over medium-high heat.
3. Add sliced onion (if using) and cook for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds.
4. Add the cabbage and stir to coat in the oil or butter.
5. Season with salt, pepper, and any optional spices.
6. Sauté, stirring occasionally, for about 10–12 minutes, until the cabbage is tender with lightly browned edges.
7. Taste and adjust seasoning. Garnish with fresh herbs if desired. Serve warm.

Servings and timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 12–15 minutes
• Total Time: 15–20 minutes

Variations

• Add cooked bacon or pancetta for a smoky twist.
• Use red cabbage instead of green for a vibrant color.
• Splash in a tablespoon of apple cider vinegar for tang.
• Stir in a knob of butter at the end for extra richness.
• Spice it up with curry powder or smoked paprika.

storage/reheating

Store leftover sautéed cabbage in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat until heated through, or microwave in short intervals, stirring occasionally.

FAQs

1. Can I use red cabbage instead of green?

Yes! Red cabbage works great and adds beautiful color.

2. How do I keep cabbage from getting soggy?

Use a large skillet so the cabbage has room to sauté rather than steam.

3. Can I make this ahead of time?

Yes, sautéed cabbage reheats well and can be made a few days in advance.

4. What should I serve with sautéed cabbage?

It’s delicious with pork chops, sausages, roast chicken, or as a topping for sandwiches.

5. Can I freeze sautéed cabbage?

It’s best fresh, but you can freeze it in an airtight container for up to 2 months. Reheat gently.

6. What spices go well with sautéed cabbage?

Try caraway seeds, paprika, curry powder, or smoked paprika for added flavor.

7. Is sautéed cabbage healthy?

Yes—cabbage is low in calories, high in fiber, and full of vitamins.

8. Can I add other vegetables?

Absolutely! Try sliced bell peppers, carrots, or mushrooms.

9. How thin should I slice the cabbage?

About ¼ inch thick is ideal—it cooks evenly but keeps a bit of bite.

10. Can I make this recipe without oil?

Yes, but it may not caramelize as well. Try using a splash of vegetable broth instead.

Conclusion

Sautéed Cabbage is proof that simple ingredients can deliver big flavor. It’s quick, versatile, and the perfect way to turn a basic vegetable into a satisfying side dish you’ll want to make again and again.

Print