Sautéed Cabbage With Garlic and Spices (Printable Version)

Quick-cooking cabbage with garlic, cumin, paprika, and Mediterranean herbs. Budget-friendly and ready in 20 minutes.

# What You 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 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes, optional
09 - Salt and black pepper to taste

→ Garnish

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

# How-To Steps:

01 - Heat olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced red onion and sauté for 2 minutes until slightly softened.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
04 - Add sliced cabbage and toss well to coat evenly in the oil and aromatics.
05 - Sprinkle in cumin, paprika, oregano, crushed red pepper flakes if using, salt, and pepper. Stir to combine thoroughly.
06 - Sauté while stirring occasionally for 6 to 8 minutes until cabbage is tender yet slightly crisp with caramelized edges.
07 - Taste the mixture and adjust seasonings as needed.
08 - Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It turns the humblest vegetable into something you actually crave, not just tolerate.
  • The caramelized edges get crispy and sweet while the inside stays tender and silky.
  • You can throw it together faster than ordering takeout, using what's already in your pantry.
  • It works as a side dish, a grain bowl topper, or eaten cold straight from the fridge at midnight.
02 -
  • Don't crowd the pan, if your skillet isn't big enough, cook the cabbage in two batches so it can actually caramelize instead of steam.
  • The lemon wedges aren't just garnish, a good squeeze of acid at the end balances the sweetness and makes every bite brighter.
  • If the cabbage starts to stick or brown too fast, lower the heat and add a tablespoon of water to loosen things up.
03 -
  • Use a cast iron skillet if you have one, it holds heat well and gives you the best caramelization.
  • Slice the cabbage by hand instead of using a mandoline, uneven pieces create more texture and those crispy bits everyone fights over.
  • If you're meal prepping, undercook it slightly so it doesn't turn mushy when you reheat it later in the week.
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