My mouthwatering Sautéed Cabbage recipe is easy to make and only requires a few ingredients. This caramelized cabbage is packed with flavor and goes great alongside your favorite meat(free) and potato dish or as a side on St. Patrick’s Day. This might not be the most glamorous-looking side dish, but it’s always a hit!
Cabbage is not usually considered a fancy ingredient, but this Easy Sautéed Cabbage is impressive tasting! I’ve been making cabbage this way for years and figured March was the perfect month to finally share this recipe. I don’t usually do much to celebrate St. Patrick’s Day, but it’s always nice to have an excuse to eat cabbage. This delicious dish is easy to make and goes so well with many different foods. My favorite way to enjoy it is with a side of mashed potatoes and tofu.
Why You’ll Love This Simple Cabbage Recipe
- It’s easy to make – I love this cabbage recipe because it only needs a few ingredients and doesn’t take much time to prepare. You can slice the cabbage using a mandolin or food processor or buy bagged cabbage to make prep work even easier.
- It’s a great side dish – Having a few easy vegetable side dish recipes in your back pocket is always a good idea. This sauteed cabbage is versatile and can be served with many different types of foods.
- It’s economical – Cabbage is great because it’s usually decently priced (my 2-pound cabbage was $2) and lasts a long time in the refrigerator. It’s hearty and doesn’t wilt or go bad quickly like most salad greens. Cabbage is also usually compact, so you get a lot of bang for your buck!
Health Benefits of Cabbage
Cabbage is a cruciferous vegetable from the Crucifers, or Brassica, family, which also includes cauliflower, broccoli, Brussels sprouts, and kale. These vegetables are known for their pungent smell and many health benefits.
Cabbage is packed with fiber, antioxidants, vitamin C, calcium, folate, and potassium. These vitamins and minerals help lower blood pressure, improve immune function, and fight diseases such as cancer. Cabbage is also a low-calorie food that can help maintain a healthy weight.
Easy Sautéed Cabbage Recipe Ingredients
- Cabbage – I used one large green cabbage for this recipe. You can also use a large bag of pre-shredded cabbage if you prefer. I usually use a large knife to cut my cabbage into thin ribbons, but you can also use a mandolin or food processor to make things a little easier. Purple cabbage can also be used if you prefer it.
- Garlic – I like to add a few cloves of finely mined garlic to the oil just before adding the cabbage. It adds so much flavor. I prefer fresh garlic, but garlic powder can also be used.
- Oil/Butter – I like to use a mix of olive oil and butter for this sautéed cabbage. The butter adds a rich taste, and the oil helps the cabbage become nice and caramelized, which is where most of the flavor comes from. You can use one or the other if you prefer.
- Tamari – Tamari, or soy sauce, adds a nice salty umami flavor to the cabbage. I also think it helps cook it down and caramelize it.
- Salt and Pepper – Add salt and black pepper to taste.
- Fresh Herbs – Adding a small handful of fresh herbs at the end of cooking really helps brighten up this cooked cabbage. I recommend using parsley or thyme.
How To Make Easy Caramelized Cabbage
- If needed, remove a few of the outer leaves of the cabbage, and then use a sharp knife to cut the head of the cabbage in half vertically. Using a knife, remove the core on the bottom of each half and slice the rest of the cabbage into thin ribbons. You can use a knife, mandolin, or food processor for this if needed. I find cutting the cabbage into smaller chunks and thinly slicing it easier.
- Heat an extra-large pan over medium heat and add the olive oil and butter. Once the butter is melted, add the minced garlic and cook until fragrant and golden, about 30 seconds.
- Add the sliced cabbage, tamari, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix everything well until the cabbage is completely coated with oil and seasonings.
- Cook the cabbage until it’s softened and beginning to caramelize, about 10-15 minutes. It works best to let the cabbage cook for a few minutes without disturbing it before stirring. This allows it to caramelize nicely, which is where most of the flavor comes from. Turn the heat off and stir in the fresh herbs and any extra salt and pepper needed. Cabbage is best when served hot.
Recipe Frequently Asked Questions
- This recipe is gluten-free.
- Make this recipe vegan using a vegan butter substitute or doubling the oil used.
- How should this cabbage be served? I like to make this cabbage recipe as a side dish. It’s great alongside your favorite protein and carbs, like mashed potatoes.
- How many servings does this recipe make? It will depend on how big your cabbage is, but generally, it takes about 6-8 servings.
- How long do leftovers last? If stored in an air-tight container in the refrigerator, leftover cabbage should last about 4-5 days.
- Is this cabbage recipe freezer-friendly? Yes, cabbage can be frozen. I suggest allowing it to cool completely and then storing it in an airtight, freezer-friendly container for up to 3 months.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
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Easy Sautéed Cabbage
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
My mouthwatering Sautéed Cabbage recipe is easy to make and only requires a few ingredients. This caramelized cabbage is packed full of flavor and goes great along side your favorite meat(free) and potatoes dish, or as a side on St. Patrick’s Day. This might not be the most glamours looking side dish, but it’s always a hit!
Ingredients
- 1 medium head green cabbage, (mine was 2 lbs and I didn’t end up using all of it because it was so much, so I would recommend about 1.5 lbs)
- 1 tablespoon extra virgin olive oil
- 1 tablespooon butter
- 2–4 cloves garlic, minced
- 1 tablespoon tamari, or soy sauce
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon chopped fresh thyme (optional)
Instructions
- Remove a few of the outer leaves of cabbage, if needed, and then use a sharp knife to cut the head of cabbage in half, vertically. Remove the core, using a knife, on the bottom of each half and slice the rest of the cabbage into thin ribbons. You can use a knife, mandolin or food processor for this, if needed. I find it easier to cut the cabbage into smaller chunks and then thinly slice it.
- Heat an extra large pan over medium heat and add the olive oil and butter. Once butter is melted, add in the minced garlic and cook until garlic is fragrant and starting to become golden, about 30 seconds.
- Add in the sliced cabbage, tamari, 1/4 tsp salt and 1/4 tsp black pepper. Give everything a good mix, until cabbage is completely coated with oil and seasonings.
- Cook cabbage until it’s softened and starting to caramelize, about 10-15 minutes. It works best if you let the cabbage cook for a few minutes without disturbing it, before stirring. This allows it to caramelize nicely, which is where most of the flavor comes from.
- Turn the heat off and stir in the fresh herbs and any extra salt and pepper needed. Cabbage is best when served hot.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side, Vegan
- Method: Stovetop
- Cuisine: American
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