Sauteed Cabbage with Garlic and Lime
User Reviews
5.0
120 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
-
Servings
4 servings
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Calories
1642 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Sauteed Cabbage with Garlic and Lime
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Turn a head of green cabbage into a mouth-watering side with this 15-minute recipe. Quick, easy, and inexpensive, sautéed cabbage is so tender and flavorful — no bland cabbage here! Serve it with chicken or your favorite meatless main!
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Ingredients
- 1 small green cabbage (about 2 pounds), quartered and cored
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, halved and thinly sliced
- 2 large garlic cloves, minced
- kosher salt
- 1 teaspoon crushed red pepper flakes or Aleppo pepper
- 1/2 teaspoon ground coriander
- 1 lime, juiced
- Creamy Feta Dressing or Tahini Sauce (optional), to serve
Instructions
- Shred the cabbage. Using a sharp knife, remove the core by cutting into it at an angle where the stems and leaves meet. Slice the cabbage wedges thinly, or shred them in a food processor fitted with a slicing blade or using a mandoline slicer. If the cabbage seems wet, pat it dry.
- Sauté the cabbage. Heat a large cast iron skillet over medium-high heat and add 3 tablespoons of extra virgin olive oil. When the oil is just shimmering, add the cabbage, onions, and garlic. It will look like you have a lot in the pan, but it will cook down quickly.
- Season the cabbage. Add a good pinch of kosher salt, crushed red pepper flakes or Aleppo pepper, and ground coriander. Continue to cook the cabbage, tossing occasionally, until it has fully softened and caramelized.
- Finish and serve. Remove the pan from heat and finish with the lime juice. If you like, drizzle the cabbage with Feta Dressing or Tahini Sauce and serve.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- cumin
- , and
- Aleppo pepper
- used in this recipe.
- Store leftovers in an airtight container in the refrigerator for 4 days. To reheat, toss the cabbage into a hot skillet with some olive oil for a few minutes, until heated through.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
- How to store and reheat leftovers: Store leftovers in an airtight container in the refrigerator for 4 days. To reheat, toss the cabbage into a hot skillet with some olive oil for a few minutes, until heated through.
Nutrition Information
Show Details
Calories
164.2kcal
(8%)
Carbohydrates
16.5g
(6%)
Protein
3.4g
(7%)
Fat
10.8g
(17%)
Saturated Fat
1.6g
(8%)
Polyunsaturated Fat
1.2g
Monounsaturated Fat
7.7g
Sodium
50.6mg
(2%)
Potassium
442.1mg
(13%)
Fiber
6.3g
(25%)
Sugar
8.5g
(17%)
Vitamin A
371.9IU
(7%)
Vitamin C
85.6mg
(95%)
Calcium
101.7mg
(10%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1642 kcal
% Daily Value*
| Calories | 164.2kcal | 8% |
| Carbohydrates | 16.5g | 6% |
| Protein | 3.4g | 7% |
| Fat | 10.8g | 17% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 7.7g | 39% |
| Sodium | 50.6mg | 2% |
| Potassium | 442.1mg | 9% |
| Fiber | 6.3g | 25% |
| Sugar | 8.5g | 17% |
| Vitamin A | 371.9IU | 7% |
| Vitamin C | 85.6mg | 95% |
| Calcium | 101.7mg | 10% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
120 reviews
Excellent
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