Sautéed Cabbage With Garlic and Spices (Printable)

Quick cabbage sautéed with garlic, cumin, paprika, and oregano. Ready in 20 minutes for a flavorful vegan side.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage, thinly sliced (approximately 26.5 oz)
02 - 1 medium red onion, thinly sliced
03 - 3 cloves garlic, minced

→ Oils & Fats

04 - 2 tablespoons extra-virgin olive oil

→ Spices & Seasonings

05 - 1 teaspoon ground cumin
06 - 1 teaspoon sweet paprika
07 - 1/2 teaspoon dried oregano
08 - 1/4 teaspoon crushed red pepper flakes, optional
09 - Salt and black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving

# How To Make:

01 - Heat extra-virgin olive oil in a large skillet over medium heat until shimmering.
02 - Add sliced red onion and sauté for 2 minutes until slightly softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to brown.
04 - Add sliced cabbage and toss well to coat evenly in oil and aromatics.
05 - Sprinkle ground cumin, sweet paprika, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Stir to combine thoroughly.
06 - Sauté stirring occasionally for 6-8 minutes until cabbage is tender yet maintains slight crispness with caramelized edges.
07 - Taste the preparation and adjust seasonings as needed for balanced flavor.
08 - Remove from heat, sprinkle with chopped fresh parsley, and serve with lemon wedges.

# Expert Hints:

01 -
  • It turns an inexpensive head of cabbage into something aromatic and satisfying in under twenty minutes.
  • The spices bring just enough warmth and complexity without overwhelming the natural sweetness of the vegetables.
  • Its flexible enough to serve alongside grilled protein or eaten straight from the pan with crusty bread.
02 -
  • Do not crowd the pan or the cabbage will steam instead of caramelize, so use your largest skillet or cook in batches if doubling the recipe.
  • Adding the garlic too early will cause it to burn and taste bitter, so wait until the onion has softened before stirring it in.
  • Tasting halfway through cooking lets you adjust the seasoning while the cabbage is still absorbing flavor, making the final dish much more balanced.
03 -
  • Slice the cabbage as thinly as possible so it cooks evenly and picks up the spices in every bite without turning mushy.
  • Let the cabbage sit undisturbed for a minute or two between stirs to encourage caramelization and develop those sweet, golden edges.
  • Squeeze fresh lemon juice over each serving at the table rather than during cooking to preserve its bright, citrusy punch.
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