Sautéed Cabbage With Garlic and Spices (Printer-friendly)

Quick-cooking cabbage kissed with garlic and Mediterranean seasonings for a fast, budget-friendly side.

# What You'll Need:

→ Vegetables

01 - 1 medium head green cabbage (about 26.5 oz), thinly sliced
02 - 1 medium red onion, thinly sliced
03 - 3 cloves garlic, minced

→ Oils & Fats

04 - 2 tablespoons extra-virgin olive oil

→ Spices & Seasonings

05 - 1 teaspoon ground cumin
06 - 1 teaspoon sweet paprika
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon crushed red pepper flakes
09 - Salt and black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving

# How to Make It:

01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the sliced onion and sauté for 2 minutes until slightly softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant, being careful not to brown it.
04 - Add the sliced cabbage and toss well to coat in the oil and aromatics.
05 - Sprinkle in the cumin, paprika, oregano, crushed red pepper flakes, salt, and pepper. Stir to combine.
06 - Sauté, stirring occasionally, for 6–8 minutes, or until the cabbage is tender but still slightly crisp and starting to caramelize at the edges.
07 - Taste and adjust seasoning if needed.
08 - Remove from heat, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It turns an everyday vegetable into something you'll crave, with barely any effort or fancy ingredients.
  • The edges get sweet and caramelized while the center stays just crisp enough to feel alive in your mouth.
  • You can make it on a Tuesday night when you're too tired to think, and it still feels like you cooked something real.
  • It costs almost nothing but tastes like you shopped somewhere expensive and Mediterranean.
02 -
  • If your cabbage releases a lot of water, don't panic, just turn the heat up a bit and let it evaporate so you get caramelization instead of steamed mush.
  • Don't slice the cabbage too thick or it won't cook evenly, aim for pieces about the width of a pencil.
  • Garlic burns in seconds, so add it after the onion has a head start and keep stirring once it goes in.
03 -
  • Use your largest skillet so the cabbage has room to caramelize instead of steam, crowding the pan will make it soggy.
  • Taste your cabbage before you cook it, if it's particularly sweet you might want a little extra lemon at the end to balance it out.
  • If you like things spicy, double the red pepper flakes or add a drizzle of harissa at the end for a North African twist.
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