Sautéed Cabbage

This sautéed cabbage is soft, lightly caramelised, and full of savoury flavour with a gentle sweetness. The texture is tender with just a little bite, making it a comforting side dish that works with almost anything. It is very easy to make and perfect for beginners. From start to finish, it takes about 20 minutes.

Ingredients

For the cabbage

• 1 medium green or white cabbage, about 800g, outer leaves removed
• 2 tablespoons olive oil or unsalted butter
• 1 small onion, finely sliced
• 2 cloves garlic, finely chopped
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper

Optional additions

• 1 tablespoon lemon juice or apple cider vinegar
• ½ teaspoon caraway seeds or cumin seeds
• Fresh parsley, finely chopped, to finish

How to Make Sautéed Cabbage

• Prepare the cabbage: Cut the cabbage into quarters, remove the core, then slice thinly. Keep the slices fairly even so they cook at the same rate.
• Heat the pan: Place a large frying pan over medium heat. Add the olive oil or butter and allow it to melt and warm through.
• Soften the onion: Add the sliced onion to the pan and cook for 3 to 4 minutes, stirring often, until soft and translucent but not browned.
• Add garlic: Stir in the chopped garlic and cook for 30 seconds until fragrant.
• Cook the cabbage: Add the sliced cabbage to the pan. Season with salt and black pepper. Toss well so the cabbage is coated in the oil.
• Sauté until tender: Cook for 8 to 10 minutes, stirring regularly. The cabbage should soften and lightly colour at the edges.
• Finish and serve: Add lemon juice or vinegar if using. Taste and adjust seasoning, then sprinkle with fresh parsley before serving.

Tips

How do I stop the cabbage from going soggy?

Use a wide pan and avoid overcrowding. This allows moisture to evaporate so the cabbage sautés rather than steams.

Can I make this more flavourful?

Add caraway or cumin seeds at the start with the onion. A small knob of butter at the end also adds richness.

Why is my cabbage bitter?

Overcooking can cause bitterness. Cook just until tender and lightly golden, not collapsed.

Serving Suggestions

• Serve alongside roast chicken or grilled sausages
• Pair with mashed potatoes or buttered noodles
• Use as a topping for baked potatoes

Storage

Room temperature

Keep for up to 2 hours after cooking. Serve warm for best texture and flavour.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently in a pan or microwave.

Freezing

Freezing is not recommended as the cabbage can become watery once thawed.

Nutrition

• Calories: 110 kcal
• Carbohydrates: 9 g
• Protein: 2 g
• Fat: 8 g
• Saturated fat: 1.5 g
• Sodium: 220 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs