Lemon Garlic Sauteed Cabbage Recipe
How to make delicious sauteed cabbage with fresh lemon and garlic. Simple and delicious! Jump to the Quick and Easy Sauteed Cabbage Recipe or read on to see our tips for making it.
This is a simple, healthy recipe for cooking cabbage. It’s delicious, too. If you have never sautéed cabbage before, you need to start.
As 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.
Here’s another way to cook cabbage! Our Ham and Cabbage Soup is easy to make and tastes incredible.
The Best Way to Cook Cabbage
Cabbage is underrated. It’s good for you with high levels of vitamin C, is antioxidant-rich, and has been shown to have anti-inflammatory benefits. It’s also tasty.
We love cabbage in many forms, but our favorite way to cook it is to saute in a little fat on the stove. In this 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.
Leftover cabbage? Try our popular recipe for coleslaw.
Simply sauteed cabbage cooked with olive oil, salt and a bit of pepper is quite delicious as-is, 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 garlic and lemon combination, try our 10 Minute Bok Choy Recipe.
Lemon Garlic Sauteed Cabbage Recipe
- PREP
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
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
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Love it, getting back to cooking with just the old fashioned basics is under rated. The addition of the lemon makes this simple dish, pop! Next time i’m adding crispy bacon bits too, yummo 🙂
Hi Adam and Joanne, Thank you so much for the delish recipes I look forward to seeing new recipes each day. Your recipes are easy to follow and soo tasty. Thanks again
Great recipe. Very simple but good – as food should be.
I do low carb and eat a lot of cabbage. The be count here of 18g seems high for cabbage and lemon juice. Thoughts?
Hi Pat, I just reran the recipe through our nutrition calculator and found the amount of lemon juice was incorrect. The carbohydrate per serving has been adjusted and it is a bit lower. Sorry for any confusion!
Hi there! This sounds great! I will keep the recipe in mind and I am sure that I will have cabbage leftovers during winter!