I keep a short list of easy cabbage recipes, and this simple sautéed cabbage is the one I reach for when I want a fast, no-fuss side that uses just a handful of ingredients.
I used to avoid cabbage but this simple sautéed cabbage flipped my whole dinner routine. With thin ribbons of green cabbage and a little garlic, it caramelizes into something almost sweet and makes you wonder why you waited so long.
People who only click on Fried Cabbage Recipes or skim Easy Cabbage Recipes will miss how quick this is, honestly you’ll be surprised. I can make it when I’m tired, the flavors still feel like they took work, even though it’s lazy cook level.
Try it, you might actually start shouting about cabbage to your friends.
Ingredients
- Crunchy, low calorie, high in fiber and vitamin C, mild, slightly sweet when cooked.
- Adds richness and mouthfeel, supplies fat for browning and flavor, use sparingly.
- Sweetness and depth, caramelizes for savory balance, adds natural sugars and texture.
- Pungent, aromatic, boosts savory umami, a little goes a long way.
- Tangy acid cuts richness, brightens flavors, gives a light sour pop.
- Helps browning and balances bitterness, just a pinch makes things nicely caramelized.
- Adds slow heat, wakes the dish, start small if you’re sensitive to spice.
- Fresh herb, brightens, adds color and a herbaceous finish when sprinkled at the end.
Ingredient Quantities
- 1 small to medium green cabbage head (about 1 to 1 1/2 lb) cored and thinly sliced
- 2 tbsp unsalted butter or 1 tbsp olive oil
- 1 small yellow or sweet onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp kosher salt (about 3/4 tsp table salt)
- 1/2 tsp freshly ground black pepper
- 1 tsp granulated sugar (optional, helps with browning)
- 1 tbsp apple cider vinegar or freshly squeezed lemon juice
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional)
How to Make this
1. Prep everything first: core and thinly slice the cabbage, thinly slice the onion, mince the garlic and chop the parsley if you’re using it.
2. Heat a large skillet over medium-high heat and add 2 tbsp unsalted butter or 1 tbsp olive oil, let the butter foam or the oil shimmer.
3. Add the sliced onion and cook, stirring occasionally, until soft and starting to brown, about 4 to 5 minutes.
4. Add the sliced cabbage to the pan, sprinkle in 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and add 1 tsp granulated sugar if you want extra browning. Toss to combine.
5. Spread the cabbage into an even layer, press down with a spatula so it makes good contact with the pan, and let it cook undisturbed for 2 to 3 minutes to get some browning; then stir and repeat. Cook, stirring every few minutes, until the cabbage is tender and nicely browned, about 8 to 12 minutes total. If the pan looks too crowded, do it in batches.
6. With about 1 minute left, push cabbage to the side and add the minced garlic to the hot fat, cook just until fragrant, about 30 to 60 seconds, then mix everything together.
7. Remove from heat and pour in 1 tbsp apple cider vinegar or freshly squeezed lemon juice to deglaze the pan and brighten the flavors, scrape up any browned bits.
8. If you like heat, sprinkle 1/4 tsp crushed red pepper flakes now, taste and adjust salt and pepper.
9. Stir in 2 tbsp chopped fresh parsley if using, or sprinkle it on top just before serving for color.
10. Serve warm as a side, or let it cool a bit and use it as a topping for bowls or sandwiches.
Equipment Needed
1. Large cutting board
2. Sharp chef’s knife (or mandoline if you want extra thin slices)
3. Large heavy skillet, 10 to 12 inch, nonstick or cast iron
4. Heatproof spatula to press the cabbage and stir
5. Tongs or wooden spoon to toss, whichever you prefer
6. Measuring spoons and a tablespoon for the butter/oil and vinegar
7. Small prep bowls for the minced garlic, parsley and spices
8. Microplane or garlic press and a citrus juicer if youre using lemon
FAQ
Simple Sautéed Cabbage Recipe Substitutions and Variations
- Butter or olive oil: swap for ghee or avocado oil (same amounts), or use rendered bacon fat for a smoky kick (about 1–2 tbsp), coconut oil works too if you don’t mind a touch of sweetness.
- Yellow onion: use 2 shallots or 1 small leek (white and light green parts) thinly sliced, or 3–4 sliced scallions for a milder bite.
- Apple cider vinegar or lemon juice: use white wine vinegar or rice vinegar (1 tbsp), or a splash of sherry vinegar or lime juice for a different bright note.
- Fresh parsley: swap for chopped cilantro or chives, or try dill or thyme if you want an earthier flavor.
Pro Tips
1) Use a heavy skillet and a mix of butter plus a little oil so you get that buttery flavor but less chance of burning — heats more evenly and gives better browning.
2) Slice the cabbage really evenly, a mandoline helps, and dry the slices if they’re wet; uniform pieces roast and caramelize way better, otherwise some bits get mushy while others burn.
3) Don’t crowd the pan, do it in batches if you need to, and let the cabbage sit undisturbed for a couple minutes between stirs so it actually browns instead of just steaming.
4) Always add the vinegar or lemon off the heat, taste before you finish and tweak with a little sugar, a pinch of smoked paprika or a splash of soy for depth, and sprinkle fresh parsley right at the end for color and brightness.
Simple Sautéed Cabbage Recipe
I keep a short list of easy cabbage recipes, and this simple sautéed cabbage is the one I reach for when I want a fast, no-fuss side that uses just a handful of ingredients.
4
servings
95
kcal
Equipment: 1. Large cutting board
2. Sharp chef’s knife (or mandoline if you want extra thin slices)
3. Large heavy skillet, 10 to 12 inch, nonstick or cast iron
4. Heatproof spatula to press the cabbage and stir
5. Tongs or wooden spoon to toss, whichever you prefer
6. Measuring spoons and a tablespoon for the butter/oil and vinegar
7. Small prep bowls for the minced garlic, parsley and spices
8. Microplane or garlic press and a citrus juicer if youre using lemon
Ingredients
1 small to medium green cabbage head (about 1 to 1 1/2 lb) cored and thinly sliced
2 tbsp unsalted butter or 1 tbsp olive oil
1 small yellow or sweet onion, thinly sliced
2 cloves garlic, minced
1 tsp kosher salt (about 3/4 tsp table salt)
1/2 tsp freshly ground black pepper
1 tsp granulated sugar (optional, helps with browning)
1 tbsp apple cider vinegar or freshly squeezed lemon juice
1/4 tsp crushed red pepper flakes (optional)
2 tbsp fresh parsley, chopped (optional)
Directions
- Prep everything first: core and thinly slice the cabbage, thinly slice the onion, mince the garlic and chop the parsley if you’re using it.
- Heat a large skillet over medium-high heat and add 2 tbsp unsalted butter or 1 tbsp olive oil, let the butter foam or the oil shimmer.
- Add the sliced onion and cook, stirring occasionally, until soft and starting to brown, about 4 to 5 minutes.
- Add the sliced cabbage to the pan, sprinkle in 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, and add 1 tsp granulated sugar if you want extra browning. Toss to combine.
- Spread the cabbage into an even layer, press down with a spatula so it makes good contact with the pan, and let it cook undisturbed for 2 to 3 minutes to get some browning; then stir and repeat. Cook, stirring every few minutes, until the cabbage is tender and nicely browned, about 8 to 12 minutes total. If the pan looks too crowded, do it in batches.
- With about 1 minute left, push cabbage to the side and add the minced garlic to the hot fat, cook just until fragrant, about 30 to 60 seconds, then mix everything together.
- Remove from heat and pour in 1 tbsp apple cider vinegar or freshly squeezed lemon juice to deglaze the pan and brighten the flavors, scrape up any browned bits.
- If you like heat, sprinkle 1/4 tsp crushed red pepper flakes now, taste and adjust salt and pepper.
- Stir in 2 tbsp chopped fresh parsley if using, or sprinkle it on top just before serving for color.
- Serve warm as a side, or let it cool a bit and use it as a topping for bowls or sandwiches.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 168g
- Total number of serves: 4
- Calories: 95kcal
- Fat: 7g
- Saturated Fat: 3.5g
- Trans Fat: 0.12g
- Polyunsaturated: 0.25g
- Monounsaturated: 2.25g
- Cholesterol: 15.5mg
- Sodium: 438mg
- Potassium: 280mg
- Carbohydrates: 11.1g
- Fiber: 4.1g
- Sugar: 6.3g
- Protein: 2.2g
- Vitamin A: 143IU
- Vitamin C: 53mg
- Calcium: 61mg
- Iron: 0.75mg
