Sautéed Cabbage With Garlic Spices (Printable View)

Tender cabbage sautéed with garlic, cumin, paprika, and oregano. Ready in 20 minutes for a delicious side dish.

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

# Expert Tips:

01 -
  • It takes less time than ordering takeout and costs about a quarter of the price.
  • The cabbage gets sweet and caramelized at the edges while staying just crisp enough to have texture.
  • You can eat it straight from the pan or tuck it into grain bowls, wraps, or next to anything grilled.
  • It reheats beautifully, which means leftovers actually get eaten.
02 -
  • Don't crowd the pan or the cabbage will steam instead of caramelize, use your biggest skillet.
  • If the cabbage starts to stick, add a tablespoon of water and keep stirring, it will loosen up.
  • The lemon wedge is not optional, the acid cuts through the richness and makes everything taste brighter.
03 -
  • Slice the cabbage as thin as you can manage, it cooks faster and picks up more flavor.
  • If you don't have fresh parsley, cilantro or mint work just as well and add a different kind of brightness.
  • Make a double batch, you'll be glad you did when you're looking for an easy lunch the next day.
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