Sauteed Cabbage with Garlic, Lemon, and Fresh Herbs Recipe

Introduction

Sauteed cabbage is a simple, flavorful side dish that transforms humble cabbage into a tender, slightly caramelized delight. This recipe combines garlic, herbs, and a touch of acidity for a vibrant finish that pairs perfectly with many meals.

Ingredients

• 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

Instructions

1. Step 1: 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.
2. Step 2: Heat a large saute pan or cast iron pan over medium-high heat. Add the olive oil and butter, stirring until the butter melts.
3. Step 3: Add the sliced cabbage, minced garlic, onion powder, salt, and pepper to the pan.
4. Step 4: Saute the mixture for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown.
5. Step 5: Remove the pan from heat and stir in the apple cider vinegar. Taste and adjust salt and pepper if needed.
6. Step 6: Squeeze the lemon wedge over the cabbage and taste again, adding more lemon juice if you want more acidity.
7. Step 7: Sprinkle the chopped fresh oregano and parsley on top and serve warm.

Tips & Variations

• For a richer flavor, try adding a splash of white wine instead of vinegar.
• If fresh herbs aren’t available, dried oregano and parsley can be used—add them during cooking for better infusion.
• To make this dish spicier, sprinkle in some red pepper flakes while sautéing.
• Using a cast iron skillet enhances caramelization and adds depth to the flavor.

Storage

Store leftover sauteed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or oil if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red cabbage instead of green cabbage?

Yes, red cabbage works well and adds a lovely color. Cooking time is similar, but color may bleed into the dish.

Is it necessary to add both olive oil and butter?

Using both adds depth of flavor and helps with browning, but you can use all olive oil if you prefer a lighter version.

Sauteed Cabbage with Garlic, Lemon, and Fresh Herbs Recipe

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★★★★★

4.9 from 98 reviews

• Author: Lila
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This sautéed cabbage recipe delivers tender, flavorful cabbage cooked with garlic, fresh herbs, and a touch of acidity from apple cider vinegar and lemon juice. It’s a simple, quick side dish perfect for adding a healthy vegetable to any meal, with a balance of savory, tangy, and fresh flavors.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 small head green cabbage (about 2 – 2 1/2 pounds)
• 3 cloves garlic (minced)
• 1 lemon wedge
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh parsley

Oils and Fats

• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter

Seasonings

• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1/2 tablespoon apple cider vinegar

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Instructions

1. Prepare the cabbage. Cut the cabbage in half through its core. Slice each half as thinly as possible into fine ribbons, slicing around the core and discarding it to prepare for sautéing.
2. Heat the pan and add fats. Heat a large sauté pan or cast iron pan (a Dutch oven also works) over medium-high heat. Add the olive oil and butter, stirring to melt the butter completely before proceeding.
3. Add ingredients to the pan. Once the butter has melted, add the sliced cabbage, minced garlic, onion powder, kosher salt, and freshly ground black pepper to the pan.
4. Sauté the cabbage. Cook the mixture for 10 to 15 minutes, stirring occasionally, until the cabbage becomes tender and begins to brown slightly, which brings out its natural sweetness and flavor.
5. Finish with vinegar. Remove the pan from the heat and stir in the apple cider vinegar. Taste and adjust the salt and pepper if necessary to balance the flavors.
6. Add lemon and herbs. Squeeze the lemon wedge over the cabbage and taste again. Add more lemon juice if a brighter acidity is desired. Finally, sprinkle the chopped fresh oregano and parsley on top before serving.

Notes

• For best results, slice the cabbage as thinly as possible for even cooking and better texture.
• Use freshly minced garlic to get the fullest flavor in the dish.
• Adjust salt, pepper, and acidity to taste depending on your preference.
• This dish pairs wonderfully with grilled or roasted meats and fish, or can be served as a vegetarian side.
• Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: American

Keywords: sauteed cabbage, easy cabbage recipe, sautéed vegetables, healthy side dish, quick cooking, vegetarian side