Sauteed Cabbage with Garlic and Lime
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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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
Description
This recipe starts by shredding green cabbage finely after removing the core to ensure even cooking and a pleasant texture. The cabbage is sautéed in extra virgin olive oil with sliced onions and minced garlic over medium-high heat. Despite appearing voluminous at first, the cabbage quickly softens and reduces in size as it cooks down and caramelizes slightly, developing a rich flavor.
The seasoning includes kosher salt, crushed red pepper flakes (or Aleppo pepper), and ground coriander, which give mild heat, warmth, and depth. A finishing splash of fresh lime juice adds brightness and acidity that lifts the flavors. Optional additions include feta cheese or tahini sauce for a creamy contrast.
This sautéed cabbage works well as a side dish to complement proteins or can be enjoyed as a light, flavorful vegetable course. Leftovers store well refrigerated for up to four days and can be reheated by tossing in a hot skillet with olive oil to refresh the texture and flavor.
Ingredients
- 1 green cabbage about 2 pounds), quartered and cored, small
- 3 tablespoons extra virgin olive oil
- 1 onion halved and thinly sliced, small, yellow
- 2 garlic minced, large cloves
- kosher salt
- 1 teaspoon crushed red pepper flakes or Aleppo pepper
- 1/2 teaspoon ground coriander
- 1 lime juiced
- feta cheese or Tahini Sauce (optional), to serve, creamy dressing
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
- Use fresh, extra virgin olive oil for best flavor when sautéing the vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat leftovers by tossing the cabbage in a hot skillet with olive oil until warmed through.
- Adding feta cheese or tahini sauce at serving adds a creamy element that complements the cabbage.
- Removing the core and slicing the cabbage thinly ensures even cooking and tenderness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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