Simple Sautéed Cabbage Recipe
User Reviews
5
Simple Sautéed Cabbage Recipe
Description
The recipe focuses on slicing an entire medium green cabbage into uniform ¼ to ½ inch strips to ensure even cooking. It starts by sautéing crushed garlic in butter over medium heat for a brief time, then adding half of the cabbage to begin wilting it. Salt and pepper are added with the remaining cabbage, allowing the entire batch to cook for 12-15 minutes, stirring occasionally.
During cooking, letting the cabbage sit without stirring allows gentle caramelization and a deeper flavor to develop. The texture results in tender, slightly soft cabbage with a mild buttery garlic flavor. This simple vegetable preparation emphasizes the natural flavor while using minimal seasonings.
The dish pairs well as a straightforward side to proteins or can be incorporated into soups and stews. Because it advances well with leftovers, the recipe offers prep-ahead instructions for slicing cabbage up to three days in advance and storing cooked portions refrigerated or frozen. Reheating briefly in a skillet refreshes the sautéed cabbage.
Tips include cutting cabbage slices evenly for consistent cooking and using a large skillet to maximize the caramelization surface. Opting for fresh garlic cloves is recommended for better flavor but garlic powder can substitute if needed.
Ingredients
- 1 cabbage green, medium head
- 2 Tbsp. butter or oil
- 1 clove garlic crushed
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
Instructions
- Shred the Cabbage: Cut entire head of cabbage into ¼-½” slices.* You should end up with roughly 7-8 cups of shredded cabbage. (Read recipe notes below to learn how to shred cabbage.)
- Sauté the first Half: Place a large skillet over medium heat and add butter and crushed garlic. Sauté for 1 minute. Add in roughly half of the sliced cabbage and cook for a minute or two until it starts to wilt and shrink down some.
- Add the Rest: Add in the remaining half of the cabbage along with the salt and pepper. Continue cooking for 12-15 minutes, stirring every 2-3 minutes. (Let it sit for a few minutes without stirring if you’d like it to caramelize.)
- Serve immediately and enjoy!
Notes
- Slice cabbage evenly so it cooks uniformly.
- Add cabbage in two batches for easy handling in the pan.
- Let the cabbage sit undisturbed briefly to encourage caramelization.
- Use a large skillet for better contact with the heat surface.
- Fresh garlic cloves provide better flavor; garlic powder works as an alternative.
- Shredded cabbage can be prepped and stored in the refrigerator for up to 3 days before cooking.
- Store cooked cabbage in an airtight container in the fridge for 3-4 days; freeze for up to 3-4 months.
- Reheat leftovers by sautéing briefly in a skillet over medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 333mg | 14% |
| Potassium | 395mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 83mg | 92% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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