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 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


    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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39 comments… Leave a Comment
  • William Shaw May 3, 2021, 1:12 pm

    Great recipe. I was making sauerkraut and had some cabbage left over. Mixed in a little shredded chicken at the end, made a great lunch.

  • Phyl February 8, 2021, 7:41 am

    Ridiculously easy to make. Truly delicious!

  • Chris Linn January 27, 2021, 9:12 am

    Thanks for a great web site- will try some and let you know.

  • Anne January 9, 2021, 4:58 pm

    Can you add chopped onion to this or would it ruin the recipe?

    • Joanne January 10, 2021, 3:45 pm

      Anne, Onion would be a lovely addition.

  • clara December 31, 2020, 7:51 pm

    I used napa cabbage but otherwise followed the recipe exactly. Not one of the 5 of us liked it. I expect it would be good with regular cabbage. but I would use avocado oil so I could cook it at a high temp.

    • Joanne July 12, 2021, 1:40 pm

      Hi Clara, We are sorry you didn’t enjoy the recipe. We hope you give regular cabbage a try.

  • ELENA HULL October 28, 2020, 6:26 pm

    Excellent accompaniment to simply-cooked (butter, lemon, oven) sea bream and I hate cabbage.

  • Roselle September 17, 2020, 12:43 pm

    Refreshingly different from the other cabbage recipes that I’ve tried. Enjoyed it.

  • Jessica September 6, 2020, 2:30 pm

    In a rush, I accidentally bought cabbage instead of iceberg lettuce. Now I’m happy I did because I tried this recipe and loved it. Added plant-based chop meat and it was a full meal! Thank you for the recipe!

  • R ramtej August 3, 2020, 4:48 pm

    After a session at the gym, Home late and HUNGRY, under covid restrictions and unable to nip out to the shops. last item in the fridge … the cabbage… Weirdly this recipe filled the spot. What a gorgeous simple meal. Definitely going to make this again! Next time I think I might do it with falafel.

  • matthew July 19, 2020, 9:02 pm

    This was great and simple. Made it again and added white beans and finished with breadcrumbs and parmesan and it was a meal.

  • Shanequa July 8, 2020, 8:16 pm

    Thanks for this recipe it was good and quick to throw together. I also added shredded carrots to it and served it with brown rice.

  • Darrin Schauble June 29, 2020, 11:46 pm

    Simple and delicious. Paired with grilled marinaded flank steak and a garlic kale Israeli Couscous. Loved the tang of lemon with the spice of the red pepper flakes.

  • Rachelle June 28, 2020, 10:50 pm

    Made this tonight and really enjoyed it.. Even my husband, who is not a cabbage fan, liked it a lot. I added a bit of bacon fat I had on hand and some extra lemon. It was so good!

  • Frances June 26, 2020, 12:07 pm

    So delicious!! Thank you

  • Jonty Corfield June 16, 2020, 12:20 pm

    Delicious! So simple so quick so tasty the rest of the white cabbage will be coleslaw to go with my ribs.


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