Lemon Garlic Sauteed Cabbage
This is one of our favorite cabbage recipes! This sauteed cabbage recipe with fresh lemon and garlic is simple, quick, and delicious! This is an easy and healthy way to cook cabbage. If you have never tried it before, you need to start. As the cabbage sautés in the pan, it wilts, turns tender, and becomes sweet. This may sound like a boring side, but this is one of our favorite cabbage recipes to make. We also love roasting cabbage, making fried cabbage, steaming cabbage, and turning it into sauerkraut. Key Ingredients Cabbage: Cabbage is underrated and is a nutrient powerhouse. It’s good for you with high levels of vitamin C, is antioxidant-rich, and has been shown to have anti-inflammatory benefits. You can sauté most cabbage varieties, but my favorite is white cabbage (or green). Olive oil: We like using olive oil, but butter, coconut oil or nut oils like walnut are great, too. You can even cook a few pieces of bacon before the cabbage and use the rendered bacon fat for extra flavor (we do this for our bacon fried cabbage recipe). Garlic: I use a tablespoon of minced garlic in this recipe and love it. Salt and red pepper flakes: Salt seasons the cabbage, and red pepper flakes add a hint of spice. If you are sensitive to spices, substitute for black pepper. Lemon: Just as the cabbage finishes cooking, I squeeze fresh lemon juice over it. I love how it brightens everything up! Cabbage: Cabbage is underrated and is a nutrient powerhouse. It’s good for you with high levels of vitamin C, is antioxidant-rich, and has been shown to have anti-inflammatory benefits. You can sauté most cabbage varieties, but my favorite is white cabbage (or green). Olive oil: We like using olive oil, but butter, coconut oil or nut oils like walnut are great, too. You can even cook a few pieces of bacon before the cabbage and use the rendered bacon fat for extra flavor (we do this for our bacon fried cabbage recipe). Garlic: I use a tablespoon of minced garlic in this recipe and love it. Salt and red pepper flakes: Salt seasons the cabbage, and red pepper flakes add a hint of spice. If you are sensitive to spices, substitute for black pepper. Lemon: Just as the cabbage finishes cooking, I squeeze fresh lemon juice over it. I love how it brightens everything up! Find the full recipe with measurements below. How to Sauté Cabbage I love shredding the cabbage. Here’s how I do it: Remove any tattered or bruised outer leaves. Then, cut the head into quarters, and then cut out the core. Finally, slice the quarters into thin shreds. You can hand shred with a knife (like in the photos below), use a mandoline or use your food processor shredding attachment. From there, heat some fat in a skillet, add shredded cabbage, minced garlic, a bit of salt and pepper flakes, and then cook until wilted and sweet. It takes 10 to 15 minutes. (I use the same method for this sautéed zucchini and sautéed Brussels sprouts.) When we have lemons in the kitchen, we love to finish with fresh lemon juice. If you don’t have a lemon, apple cider vinegar is an excellent substitute. Serving Suggestions This really is one of my go-to vegetable sides so I make it a lot. I especially love it with baked pork chops, pan-roasted chicken breasts, and sausages like bratwurst and beer brats. It’s also lovely with lighter dishes like poached salmon and simple baked tofu. It’s also excellent served next to other easy veggie dishes like our roasted carrots and mashed potatoes. Or try with buttered noodles! Lemon Garlic Sauteed Cabbage PREP 5 mins COOK 15 mins TOTAL 20 mins PREP 5 mins COOK 15 mins TOTAL 20 mins This easy recipe for sautéed cabbage is delicious. As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. This may sound like a boring side, but it is one of our favorite vegetable recipes. White cabbage is our favorite for this, but other varieties will work. Keep in mind that Napa cabbage will release more moisture and won’t brown as nicely in the pan. 4 Servings Watch Us Make the Recipe You Will Need 2 pounds white cabbage, core removed and shredded (10 cups) 1 ½ tablespoons extra-virgin olive oil 1 tablespoon garlic, minced Pinch crushed red pepper flakes 1/2 teaspoon fine sea salt or more to taste Half of a lemon, cut into wedges Directions 1Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down. 2Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown, 10 to 15 minutes. 3Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed. 1Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down. 2Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown, 10 to 15 minutes. 3Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed. Adam and Joanne's Tips To shred the cabbage, quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Rinse and spin or pat very dry. This cabbage recipe is excellent with onions, add them to the pan at the same time as the cabbage. The nutrition facts provided below are estimates. To shred the cabbage, quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Rinse and spin or pat very dry. This cabbage recipe is excellent with onions, add them to the pan at the same time as the cabbage. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/4 of the recipe / Calories 105 / Total Fat 5.6g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 338.5mg / Carbohydrate 14.3g / Dietary Fiber 3.9g / Total Sugars 6.9g / Protein 2.7g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us