5.0 from 120 votes
Sauteed Cabbage with Garlic and Lime
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!
Prep Time
5 mins
Cook Time
5 mins
Servings: 4 servings
Calories: 1642 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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
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
% 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.