Sauteed Cabbage Recipe
Sautéed Cabbage (Easy & Healthy) is the perfect quick side dish that turns humble cabbage into something irresistibly flavorful. Light, caramelized, and kissed with garlic, it pairs with almost anything.
In just 20 minutes, transform fresh cabbage into a savory, golden delight. This simple method preserves crunch while adding sweet, buttery depth for a healthy side you’ll crave again and again.
What You Need for Sautéed Cabbage (Easy & Healthy)
- Small green cabbage – The star, bringing natural sweetness and tender texture when sautéed just right.
- Small yellow onion – Adds mild, savory flavor and deepens the caramelization.
- Garlic cloves – Infuses each bite with aromatic richness and warmth.
- Ghee or butter/olive oil blend – Gives a silky, golden finish that enhances the cabbage’s sweetness.
- Kosher salt & ground black pepper – Essential for balancing flavors and elevating the entire dish.
How to Make Sautéed Cabbage (Easy & Healthy)
Slice the cabbage in half, then quarter it and remove the core before cutting it into thin strips. Slice the onion and mince the garlic to prep your aromatics.
Heat ghee or your butter-olive oil blend in a wide skillet over medium-high heat. Add the sliced onion and sauté until it softens, then stir in the garlic for extra depth.
Toss in the cabbage and let it cook down, stirring occasionally. As it softens, the edges caramelize to a beautiful golden brown. Season generously with salt and pepper before serving warm.
Tips & Tasty Variations for Sautéed Cabbage (Easy & Healthy)
To boost flavor, sprinkle in a pinch of red pepper flakes for gentle heat or add a splash of apple cider vinegar for tang. For a heartier twist, stir in crispy bacon bits or smoked sausage slices. If you like extra color, toss in shredded carrots or bell peppers while sautéing.
Always use a large enough pan to give the cabbage space to caramelize instead of steam. If needed, cook in batches to keep the texture crisp-tender instead of soggy. Stir gently with tongs for even cooking.
Keeping Sautéed Cabbage Fresh & Delicious
Let any leftovers cool fully before sealing them in an airtight container. They’ll stay fresh in the fridge for up to four days. To reheat, warm gently in a skillet over medium heat to revive its caramelized edges.
If freezing, pack portions into freezer-safe bags for up to three months. Thaw overnight in the fridge and reheat in a pan for best texture—expect it to soften slightly, but the flavor stays comforting and delicious.
Sauteed Cabbage Recipe
Ingredients
- Kosher salt and freshly ground black pepper to taste
- 1 small yellow onion
- 2 tablespoons ghee or a blend of butter and olive oil
- 1 small green cabbage
- 2 garlic cloves finely minced
Instructions
- Slice the cabbage by halving it, then quartering each piece and removing the core before finely shredding it crosswise. Halve the onion and cut it into thin slices. In a large skillet over medium-high heat, melt the ghee, then sauté the onion for about a minute until it begins to soften slightly; add the minced garlic and stir to incorporate. Introduce the sliced cabbage to the pan and sauté for 12 to 15 minutes, stirring every so often until the cabbage softens and develops a rich, caramelized color. Season generously with salt and black pepper before serving, ensuring it is well tossed.
