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 or watch our quick video below showing you how we make it.

Watch Us Make The Recipe

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.

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.

The Best Way to Cook Cabbage

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.

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

Easy Lemon Garlic Sauteed Cabbage

Lemon Garlic Sauteed Cabbage

  • PREP
  • COOK
  • TOTAL

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
AUTHOR: Adam and Joanne Gallagher

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18 comments… Leave a Comment
  • Sharon May 6, 2020, 3:57 pm

    I thoroughly enjoyed making this recipe and,not being a cabbage lover, I didn’t expect much. BUT – THIS TASTES SO GREAT. I know I will turn to this recipe time and again. It’s excellent for taste and I love that it is a short cook time so it retains its nice crispy texture. This is definitely a winner for me!

    Reply
  • Denton April 18, 2020, 4:27 pm

    I couldn’t believe how delicious this simple recipe was. I can’t wait to try it again and add in mushrooms and onion. Thanks for such a great cabbage base idea!

    Reply
  • Steve March 31, 2020, 4:18 pm

    Surprisingly yummy. Also added a small handful of sesame seeds I had lying around and a couple of knobs of butter. Lovely!

    Reply
  • John February 4, 2020, 8:34 pm

    I used this as a side with the veggie patty recipe and it was all super good, the cabbage has a unique taste that I would not have thought was as good as it was! Worth a try if you are looking for veggie sides

    Reply
  • Diane January 16, 2020, 10:50 am

    Made this last night and it was surprisingly delish. Could have cooked it longer to make it look as yummy as yours!

    Reply
  • Mike Davies December 29, 2019, 9:50 am

    Hi guys, Was given a cabbage a few days ago, so needed a recipe that had a bit of ‘jazz’ to it! Just cooked it to your recipe and everyone loved it. It went well with some veggie chorizo sausages. The meat eater in the household had bacon with it, and thought it a great combo. Nice one! Mike in Wales (Not England!)

    Reply
  • Helena December 2, 2019, 5:10 pm

    I tried this and enjoyed .However , having made enough for 4 and I’m single I tried the following .. a) added a few sultanas b) then grated cheese which sprinkled on top , c in the oven to heat and then let the grill brown the cheese , RESULT a delicious main .

    Reply
  • Alex November 5, 2019, 10:23 pm

    Made this tonight at it was super yummy and so so so easy! For a protein I added some shrimp to it, which took no time to cook. This recipe is very simple and fresh, and easy. It will be added to my rotation of recipes 🙂

    Reply
  • Veronique June 10, 2019, 8:08 pm

    I added way more garlic and sauté in olive oil 3 tablespoons of Raw Pignolias (Pine Nuts) until golden light brown —YUM!!

    Reply
  • Denise February 18, 2019, 5:53 pm

    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 🙂

    Reply
    • Sheila April 20, 2019, 3:53 am

      I’m loving the idea of going back to some of the old-fashioned basics, too!

      Reply
  • Maria November 8, 2018, 9:02 pm

    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

    Reply
  • Raffaella November 8, 2018, 8:18 pm

    Great recipe. Very simple but good – as food should be.

    Reply
  • Pat November 8, 2018, 7:41 pm

    I do low carb and eat a lot of cabbage. The be count here of 18g seems high for cabbage and lemon juice. Thoughts?

    Reply
    • Joanne November 9, 2018, 3:08 pm

      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!

      Reply
      • Bobbie February 12, 2020, 12:38 pm

        I do not use oil of any kind. I am wondering why the calorie count is so high.

        Reply
        • Joanne February 12, 2020, 12:44 pm

          The nutrition facts in the recipe include the oil.

          Reply
  • Sarah November 7, 2018, 2:19 am

    Hi there! This sounds great! I will keep the recipe in mind and I am sure that I will have cabbage leftovers during winter!

    Reply

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