Sautéed Cabbage With Garlic and Spices (Printable Version)

Fast Mediterranean-inspired sautéed cabbage with garlic and warm spices. Ready in 20 minutes, vegan and gluten-free.

# 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, optional
09 - Salt and black pepper to taste

→ Garnish

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

# Steps to Follow:

01 - Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
02 - Add the sliced red onion and sauté for 2 minutes until slightly softened and translucent.
03 - Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to allow it to brown.
04 - Add the sliced cabbage and toss thoroughly to coat evenly in the oil and aromatic mixture.
05 - Sprinkle in the ground cumin, sweet paprika, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
06 - Sauté the cabbage, stirring occasionally, for 6 to 8 minutes until tender yet retaining a slight crispness with caramelized edges beginning to form.
07 - Sample the preparation and adjust the seasoning according to preference.
08 - Remove from heat, garnish with chopped fresh parsley, and serve with lemon wedges on the side.

# Additional Tips::

01 -
  • It transforms a humble head of cabbage into something vibrant and aromatic in under twenty minutes.
  • The spices bring warmth without overwhelming the natural sweetness of the vegetables.
  • You probably already have everything you need sitting in your pantry right now.
  • It works as a side dish or becomes the main event with a poached egg on top.
02 -
  • Keep the heat at medium, not high, or the garlic will burn before the cabbage softens and you will taste that bitterness in every bite.
  • Do not cover the pan, the cabbage needs air circulation to caramelize instead of steam into mush.
  • Slice the cabbage thinner than you think, it cooks faster and picks up the spices more evenly.
  • If your cabbage releases too much water, turn the heat up slightly for the last two minutes to evaporate the liquid and concentrate the flavors.
03 -
  • Slice the cabbage with a sharp knife or a mandoline for uniform thin ribbons that cook evenly and look restaurant-quality.
  • Toast the cumin in the dry pan for thirty seconds before adding the oil to unlock deeper, nuttier flavors.
  • Always finish with a squeeze of fresh lemon juice right before serving, it brightens everything and makes the dish taste more alive.
  • Use a large skillet or wide sauté pan so the cabbage has room to caramelize instead of steaming in a crowded pile.
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