Lemon Garlic Sauteed Cabbage

One of my favorite cabbage recipes! See how to make delicious sautéed cabbage with fresh lemon and garlic. Simple, quick, and delicious! Jump to the Quick and Easy Sautéed Cabbage Recipe

Easy Lemon Garlic Sauteed Cabbage

My Favorite Way to Cook Cabbage

This is a simple, delicious, and healthy recipe for cooking cabbage. It’s also my go-to method. If you have never sautéed cabbage before, you need to start. As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. Cabbage may sound like a boring side, but this is one of our favorite sides to make.

The Best Way to Cook Cabbage

Cabbage is underrated and is a nutrient powerhouse. It’s good for you with high levels of vitamin C, is antioxidant-rich, and has been shown to have anti-inflammatory benefits.

We love cabbage in many forms, but our favorite way to cook it is to saute it in a little fat on the stove. In this easy recipe, we stay on the healthier side and cook the cabbage in olive oil, but you can swap the olive oil for other fats.

Try butter, coconut oil or nut oils like walnut. You can even cook a few pieces of bacon before the cabbage and use the rendered bacon fat for extra flavor — we do this for our easy bacon fried cabbage recipe.

Making The Recipe

Making this cabbage recipe could not be simpler. Heat some fat in a skillet, add shredded cabbage (I’ve shared my tips for shredding cabbage below), a bit of salt and pepper, and the cook until wilted and sweet.

Simply sautéed cabbage cooked with olive oil, salt and a bit of pepper is quite delicious, but when we have them in the kitchen, we love to add minced garlic and fresh lemon juice.

The garlic adds flavor, and the lemon brightens up the dish. If you don’t have a lemon, apple cider vinegar is an excellent substitute.

If you love the lemon and garlic combo, try our balsamic sautéed Brussels sprouts, garlic butter sautéed green beans, easy sautéed kale or this lemony sautéed spinach!

How to Shred Cabbage

I love shredded cabbage in this recipe. Here’s how I do it:

  1. Remove any tattered or bruised outer leaves.
  2. Cut the cabbage into quarters, and then cut out the core.
  3. Slice the cabbage quarters into thin shreds. You can hand shred with a knife (like in the photos below), use a mandoline or use your food processor shredding attachment.
How to Cut Cabbage
Quartering the cabbage makes removing the core easier.
How to Cut Cabbage into Shreds
Slice the quartered cabbage into thin shreds.

More Easy Cabbage Recipes

Lemon Garlic Sauteed Cabbage

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This easy, healthy recipe for sauteed cabbage is delicious. As the cabbage cooks in the pan, it wilts, turns tender, and becomes sweet. Cabbage may sound like a boring side, but this is one of our favorite side dishes to make. White cabbage is our favorite for this, but other cabbage varieties will work. Keep in mind, though, that Napa cabbage will release more moisture and won’t brown as nicely in the pan.

Makes 4 servings

Watch Us Make the Recipe

You Will Need

2 pounds white cabbage, core removed and shredded (10 cups)

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon garlic, minced

Pinch crushed red pepper flakes

1/2 teaspoon fine sea salt or more to taste

Half of a lemon, cut into wedges

Directions

    Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cabbage, garlic, red pepper flakes, and the salt. It might seem like too much cabbage for the pan, but as it cooks, the cabbage will wilt down.

    Cook, stirring occasionally until the cabbage is tender and some of the cabbage begins to turn a light brown; 10 to 15 minutes.

    Squeeze the juice from 2 lemon wedges over the cabbage. Taste then adjust with more salt, pepper, and lemon juice as needed.

Adam and Joanne's Tips

  • To shred the cabbage, quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Rinse and spin or pat very dry.
  • This cabbage recipe is excellent with onions, add them to the pan at the same time as the cabbage.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/4 of the recipe / Calories 105 / Total Fat 5.6g / Saturated Fat 0.8g / Cholesterol 0mg / Sodium 338.5mg / Carbohydrate 14.3g / Dietary Fiber 3.9g / Total Sugars 6.9g / Protein 2.7g
AUTHOR: Adam and Joanne Gallagher

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62 comments… Leave a Comment
  • Josey January 18, 2023, 5:19 am

    I have subscribed to a fruit and veg service that saves produce from going to waste either because of over supply of cosmetic blemishes and lately ive got more cabagge than we can eat. So i cooked a whole large head last night following your recipe and tonight i turned it into okanomiaki. So amazingly delicious.

    Reply
    • Joanne January 18, 2023, 2:50 pm

      That’s great!

      Reply
  • Jane December 29, 2022, 12:34 am

    Just cooked it with shredded carrots and ate it with fried tempeh. Lovely vegan lunch! Thank you!

    Reply
    • Joanne January 18, 2023, 2:50 pm

      Great idea to add the carrots, Jane!

      Reply
  • Deborah December 17, 2022, 6:06 pm

    Can you add sliced apple to give it a little sweetness?

    Reply
    • Joanne December 28, 2022, 3:49 pm

      Yes, sliced apples would be lovely.

      Reply
  • Boo November 21, 2022, 9:04 pm

    This was very satisfying, I really liked it, used the bacon rendered fat, makes a nice side dish for my pork chops. Keeper, to make again and thanks for the recipes for any left over cabbage.

    Reply
    • Joanne January 18, 2023, 2:50 pm

      We are so happy that you enjoyed it so much!

      Reply
  • Todd November 13, 2022, 2:46 am

    I really enjoyed this dish. The lemon juice was a great idea; it gave the cabbage a very interesting and pleasant taste. I also added onion and microwaved, diced potatoes as kind of a variation on cabbage and noodles. The potatoes do increase the amount of oil required (I used butter for some of the extra fat). I was very happy with the way it turned out.

    Reply
  • Lois Luckovich October 26, 2022, 9:22 pm

    Thanks for this, it might just be the way to get my household to eat cabbage

    Reply

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