Sautéed Cabbage With Garlic and Spices (Printable)

Quick cabbage sautéed with garlic, cumin, paprika, and Mediterranean herbs for a flavorful vegan side dish.

# Ingredient List:

→ Vegetables

01 - 1 medium head green cabbage (about 26.5 oz), thinly sliced
02 - 1 medium red onion, thinly sliced
03 - 3 cloves garlic, minced

→ Oils & Fats

04 - 2 tablespoons extra-virgin olive oil

→ Spices & Seasonings

05 - 1 teaspoon ground cumin
06 - 1 teaspoon sweet paprika
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon crushed red pepper flakes, optional
09 - Salt and black pepper to taste

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving

# Directions:

01 - Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering.
02 - Add the sliced red onion and sauté for 2 minutes until slightly softened. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.
03 - Add the sliced cabbage and toss well to coat in the oil and aromatics. Sprinkle in the ground cumin, sweet paprika, dried oregano, crushed red pepper flakes if using, salt, and black pepper. Stir to combine evenly.
04 - Sauté, stirring occasionally, for 6 to 8 minutes until the cabbage is tender yet retains a slight crispness with caramelized edges beginning to form.
05 - Taste and adjust seasoning as needed. Remove from heat, sprinkle with chopped fresh parsley, and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It turns the most boring vegetable in your crisper into something you actually crave.
  • The whole thing costs less than a single fancy coffee and feeds four people generously.
  • You can have it on the table faster than most delivery apps can find your address.
  • It works as a side dish, a grain bowl topper, or straight from the pan with a fork.
02 -
  • Do not walk away from the garlic, thirty seconds is the difference between perfect and ruined.
  • If your cabbage releases a lot of water, just turn the heat up a bit and let it evaporate so you get caramelization instead of steaming.
  • Tasting halfway through is not optional, cabbage varies in sweetness and you might need more salt or acid to balance it.
03 -
  • Slice the cabbage as thin as you can manage, it cooks faster and picks up seasoning more evenly than thick chunks.
  • Use a skillet large enough that the cabbage has room to breathe, crowding it will make it steam instead of caramelize.
  • A final squeeze of lemon right before serving is not negotiable, the acid makes every other flavor sing.
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