Sauteed Cabbage is a quick and easy side dish made with tender, caramelized cabbage flavored with garlic, herbs, and fresh lemon. Budget-friendly and ready in just 20 minutes. It’s almost impossible to believe that a simple dish like this can be that good!
We have many favorite cabbage recipes on the blog, and we encourage you to check them out. Choose something based on your personal preferences, there is something for everyone. A few dinner table staples are this Fried Cabbage and Sausage and the classic Fried Cabbage and Noodles.
While an easy sauteed cabbage recipe may not sound like the most exciting dish, give it a chance, and you will be blown away at how delicious it is. The veggies become crispy-soft with amazing browned bits from stir-frying.
The recipe has great flavor and pairs well with most weeknight dinners. It’s buttery and garlicky with a slight tang from the apple cider vinegar. Right at the end, it gets a huge boost of flavor from fresh herbs and a squeeze of fresh lemon.
Besides being unbelievably tasty, it’s so quick and easy too. Done in less than 20 mins with minimal prep and ingredients. This can be a great budget-friendly side dish you can serve with any type of meat or tofu.
- One head of cabbage: For this easy recipe, just get one head of green cabbage or white cabbage. I love how their natural sweetness shines in this delicious side dish! When buying, check for any discoloration. It should also feel heavy, and the leaves should be packed tightly.
- Olive oil: Olive oil and butter work wonders in this recipe.
- Unsalted butter: The combination of butter and oil adds a ton of flavor to this simple recipe.
- Onion powder: Or use fresh caramelized onions.
- Kosher salt
- Freshly ground black pepper
- Apple cider vinegar
- Herbs: We use a combination of oregano and fresh parsley.
How do you make simple sauteed cabbage recipe?
- Cut the vegetable into fine ribbons. Cut the cabbage head in half, then cut into wedges and using a pairing knife remove the core. After that, slice the wedges into very thin ribbons.
- Sauté. Next, place a large skillet over medium-high heat. Add the butter and oil, and once melted add the raw cabbage along with the fresh minced garlic, powdered onion, and seasonings. Don’t move it around too much— let it sit for a minute or two before stirring so it can sear and develop brown bits. After that, stir occasionally until the cabbage is tender and crisp.
- Add apple cider: After that, turn off the stove, and stir a splash of apple cider vinegar into the stir-fry. Taste and season with salt and pepper.
- Serve. Serve it with chopped herbs on top and a healthy squeeze of lemon juice all over. Enjoy hot!
- Cabbage: While the recipe calls for green or white variety, you can try it with a different kind of cabbage. Make this simple side dish with purple cabbage, napa cabbage, red cabbage, or savoy cabbage.
- Meat: Make this great side dish into a filling main dish by browning some chicken as well. Saute thin strips of beef or thin slices of pork.
- Ground meat: Cook some ground meat or crumbled sausages!
- Vegetarian protein: I also enjoy making this recipe with some firm tofu.
- Add other vegetables: Make it healthier and more colorful by adding other veggies like thin carrot slices, baby corn, spinach, bell peppers, broccoli florets, and fresh snow peas.
- Try other seasonings: Sprinkle a bit of taco or Cajun seasoning or other herbs like basil. As an alternative, make it spicier with some red pepper flakes and cayenne pepper.
- Brown sugar: To balance the tanginess from the vinegar, add some brown sugar when sauteeing.
- Sauces: As an option, stir in some soy sauce or Worcestershire sauce for extra flavor.
- Bacon: Everything is better with bacon! First, cook the bacon in a large skillet. After that, cook the veggies in the bacon grease for extra flavor or just follow this recipe for Easy Bacon Fried Cabbage!
How to serve:
This cabbage stir fry is a flavorful side dish that pairs well with many main dishes.
- Serve it with beef recipes, chicken, or pork.
- It’s particularly phenomenal with Crispy Baked Pork Chops, Beef Roast, and Fried Chicken.
- It is delicious served along with seafood. Try it with Garlic Butter Swai Fish or this simple Grilled Salmon.
- Pair it with another low-carb recipe like the Best Ever Grilled Chicken.
- Also, one of the best ways to serve it is with homemade corned beef for St. Patrick’s Day.
- Another great way to serve it is with slow cooker Polska kielbasa.
- Also, try it with a drizzle of flavorful avocado oil.
- As an alternative, pair it with brunch recipes, like these potato pancakes.
Frequently Asked Questions
Is cabbage healthy?
Definitely! This healthy recipe is a low-carb, low-calorie, and keto-friendly recipe. It is high in fiber, antioxidants, and nutrients. The aromatics, herbs, and apple cider vinegar add tons of flavor without adding calories and fat. It is high in Vitamix C and dietary fiber.
It contains around 9g of carbs per serving! If you’re watching your carbs, this dish is a delicious way to stick to your diet while still enjoying great food.
It’s so filling too, so you can eat a lot without feeling guilty! If you’re trying to lose weight or want to eat healthier, this dish is an excellent addition to your regular meals.
How do you cook cabbage without making it soggy?
The secret is an extra step before cooking it!
First, shred the cabbage and add it to a large colander with 1 teaspoon of salt. Toss it well and let it sit for one hour.
After that, use your hands to squeeze the excess water. Removing that extra liquid will result in a crispier stir fry.
Should cabbage be soaked before cooking?
Not necessarily, but if you notice some discoloration, insects, or worms, soak it in vinegar water or salted water for 20 minutes. To make the salted water just add 2 tablespoons of salt to a large pot of water. And to make the vinegar water, just add 1/4 cup of vinegar to a large pot of water.
Should cabbage be covered while cooking?
You do not have to cover it all the time. However, for uniform cooking and to also speed up the cooking process, covering it and stirring it from time to time will result in a tender and crisp stir-fry.
Does it reduce when cooked?
Yes, similar to spinach, sauteed cabbage reduces when cooked! It wilts as it cooks, and usually ends up at half of its original uncooked volume. So, if you’re making this for a crowd, you may want to make a bigger batch than you think.
How to store leftovers:
- Cool it: First, wait for it to cool down completely before transferring to an air-tight storage container.
- Refrigerate: After that, place it in the fridge and store for 2-3 days.
- Freeze: For longer storage, freeze it and consume it within 3 weeks to a month. To freeze it, cool it and either add it to a freezer-safe container or freezer bag.
- Thaw: Thaw it by transferring the mixture from the freezer to the fridge and let it thaw overnight.
- Reheat: Microwave until hot or saute in a skillet over medium-high heat.
More Side Dishes:
- Don’t move the veggies around too much! Give them time to caramelize and get beautifully brown before stirring them around.
- Add sliced yellow onions for more flavor.
- Try grating the fresh garlic so that it is almost pureed and melts into the veggies.
- 1 small head green cabbage (about 2 - 2 1/2 pounds)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1/2 tablespoon apple cider vinegar
- 3 cloves garlic (minced)
- 1 lemon wedge
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- Cut the cabbage in half through its core. Slice each half as thinly as possible into fine ribbons, slice around the core, and discard it.
- Heat a large saute pan or cast iron pan, a Dutch oven will work too, over medium-high heat. Add olive oil and butter, stir to melt. Once the butter is melted, add the cabbage, minced garlic, onion powder, salt, and pepper.
- Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and it begins to brown.
- Remove from the heat when done cooking and stir in the apple cider vinegar. Taste and adjust for salt and pepper if needed.
- Squeeze the lemon wedge on top of the cabbage, taste, and if it needed more acidity add more lemon juice.
- Sprinkle with fresh chopped oregano and parsley and serve.