I created one of my Easy Cabbage Recipes that comes together in a single skillet with a surprising pantry ingredient you won’t expect.
I used to think cabbage was dull and predictable, but this Simple Sautéed Cabbage made me eat my words. Thin ribbons of green cabbage and sweet slivers of yellow onion build flavor without shouting, there’s a light caramel edge and a snap that keeps every bite interesting.
If you’re rolling your eyes at Easy Cabbage Recipes this one will change your mind, and yes even the folks asking Is Cabbage Keto Friendly find themselves coming back for seconds. I keep it in my rotation because it’s simple, bold, and oddly addictive.
Give it a try, you might be surprised.
Ingredients
- Crunchy green cabbage, low calorie, high fiber, vitamins C and K, mildly sweet.
- Butter adds richness, olive oil adds heart healthy fats, both carry flavor.
- Onion brings savory sweetness, contains antioxidants and some natural sugars.
- And garlic gives pungent aromatic bite, it has compounds that help immunity.
- Acid from vinegar or lemon brightens flavors, adds a tangy sour note.
- Salt enhances flavors, pepper adds heat, use sparingly to boost taste.
- A touch of sugar balances acidity, helps create subtle caramelized sweetness.
- Fresh parsley gives herby lift, adds color and a light fresh finish.
Ingredient Quantities
- 1 small head green cabbage, about 1.5 to 2 lb
- 2 tbsp unsalted butter or 2 tbsp olive oil, your choice
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp kosher salt, or more to taste
- 1/4 tsp freshly ground black pepper
- 1 tbsp apple cider vinegar or lemon juice
- 1/4 cup low sodium vegetable broth or water, optional
- 1 tsp granulated sugar, optional
- 1/4 tsp red pepper flakes, optional
- 2 tbsp chopped fresh parsley, optional
How to Make this
1. Cut 1 small head green cabbage (about
1.5 to 2 lb) into quarters, remove the core and thinly slice the leaves; thinly slice 1 small yellow onion and mince 2 cloves garlic.
2. Heat 2 tbsp unsalted butter or olive oil in a large skillet over medium heat until shimmering.
3. Add the sliced onion and cook 5 to 7 minutes, stirring now and then, until soft and starting to brown.
4. Stir in the garlic and cook 30 to 60 seconds until fragrant, dont let it burn.
5. Add the sliced cabbage, sprinkle 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, toss to combine and raise heat to medium-high for a minute to get a little color, then reduce to medium.
6. If you want it softer or quicker, pour in 1/4 cup low sodium vegetable broth or water, cover and steam 2 to 3 minutes, then uncover and cook another 2 to 4 minutes until cabbage is tender but not mushy.
7. Taste and, if you like, stir in 1 tsp granulated sugar and 1/4 tsp red pepper flakes, adjust salt and pepper as needed.
8. Remove from heat, stir in 1 tbsp apple cider vinegar or lemon juice and 2 tbsp chopped fresh parsley if using, then serve hot as a simple flavorful side, you can drizzle a little extra butter or oil or add more vinegar to taste.
Equipment Needed
1. Large skillet (10 to 12 inch) with a lid — for sautéeing and quick steaming
2. Chef’s knife — to quarter, core and thinly slice the cabbage and onion
3. Cutting board — sturdy, roomy surface for slicing
4. Wooden spoon or heatproof spatula — for stirring and browning without scratching the pan
5. Measuring spoons and 1/4 cup measure — for butter/oil, salt, pepper and the 1/4 cup broth
6. Tongs or a large serving spoon — handy for tossing the cabbage while cooking
7. Small bowl or ramekin — to hold the minced garlic and prepped seasonings
8. Serving dish and spoon — to plate and serve the finished cabbage side
Dont forget a clean kitchen towel handy for quick spills or to rest the hot lid on.
FAQ
Simple Sautéed Cabbage Recipe Substitutions and Variations
- Butter or olive oil: swap with ghee, bacon fat, or a neutral oil like avocado or canola for richer flavor or a higher smoke point, works great for browning.
- Small yellow onion: use shallots, red onion, or 1/2 cup thinly sliced leeks for a milder sweeter bite, or green onions if thats what you have.
- Apple cider vinegar or lemon juice: replace with white wine vinegar, sherry vinegar, or a splash of rice vinegar to brighten the pan.
- Low sodium vegetable broth or water: use chicken broth, mushroom stock, or a splash of dry white wine for more depth, or skip it if you like the cabbage more crisp.
Pro Tips
1) Slice the cabbage as evenly and thin as you can, a sharp knife or mandoline helps a lot. If pieces are uneven some will turn to mush while others stay tough, so take the extra minute to make them uniform.
2) Give the pan space to brown, dont dump everything in at once. Overcrowding makes it steam not sear, so use a bigger skillet or do two batches if needed to get those little caramelized bits.
3) Want it tender fast? Add just a splash of broth or water, cover for a couple minutes, then uncover and let the liquid evaporate so it doesnt go soggy. Timing is everything here, check often.
4) Finish with the acid at the end and taste, it brightens the whole dish. A tiny pinch of sugar will tame any bitterness, and a sprinkle of red pepper flakes or toasted seeds adds nice contrast in texture and heat.
Simple Sautéed Cabbage Recipe
I created one of my Easy Cabbage Recipes that comes together in a single skillet with a surprising pantry ingredient you won't expect.
4
servings
118
kcal
Equipment: 1. Large skillet (10 to 12 inch) with a lid — for sautéeing and quick steaming
2. Chef’s knife — to quarter, core and thinly slice the cabbage and onion
3. Cutting board — sturdy, roomy surface for slicing
4. Wooden spoon or heatproof spatula — for stirring and browning without scratching the pan
5. Measuring spoons and 1/4 cup measure — for butter/oil, salt, pepper and the 1/4 cup broth
6. Tongs or a large serving spoon — handy for tossing the cabbage while cooking
7. Small bowl or ramekin — to hold the minced garlic and prepped seasonings
8. Serving dish and spoon — to plate and serve the finished cabbage side
Dont forget a clean kitchen towel handy for quick spills or to rest the hot lid on.
Ingredients
1 small head green cabbage, about 1.5 to 2 lb
2 tbsp unsalted butter or 2 tbsp olive oil, your choice
1 small yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper
1 tbsp apple cider vinegar or lemon juice
1/4 cup low sodium vegetable broth or water, optional
1 tsp granulated sugar, optional
1/4 tsp red pepper flakes, optional
2 tbsp chopped fresh parsley, optional
Directions
- Cut 1 small head green cabbage (about
- 5 to 2 lb) into quarters, remove the core and thinly slice the leaves; thinly slice 1 small yellow onion and mince 2 cloves garlic.
- Heat 2 tbsp unsalted butter or olive oil in a large skillet over medium heat until shimmering.
- Add the sliced onion and cook 5 to 7 minutes, stirring now and then, until soft and starting to brown.
- Stir in the garlic and cook 30 to 60 seconds until fragrant, dont let it burn.
- Add the sliced cabbage, sprinkle 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, toss to combine and raise heat to medium-high for a minute to get a little color, then reduce to medium.
- If you want it softer or quicker, pour in 1/4 cup low sodium vegetable broth or water, cover and steam 2 to 3 minutes, then uncover and cook another 2 to 4 minutes until cabbage is tender but not mushy.
- Taste and, if you like, stir in 1 tsp granulated sugar and 1/4 tsp red pepper flakes, adjust salt and pepper as needed.
- Remove from heat, stir in 1 tbsp apple cider vinegar or lemon juice and 2 tbsp chopped fresh parsley if using, then serve hot as a simple flavorful side, you can drizzle a little extra butter or oil or add more vinegar to taste.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 225g
- Total number of serves: 4
- Calories: 118kcal
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated: 0.9g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 153mg
- Potassium: 369mg
- Carbohydrates: 13.6g
- Fiber: 5.3g
- Sugar: 7.1g
- Protein: 2.9g
- Vitamin A: 195IU
- Vitamin C: 74mg
- Calcium: 86mg
- Iron: 1mg
